Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus

Homemade Pappardelle Pasta with Mushrooms, Green Peas, and AsparagusRecipe
This homemade pasta dish was created by Chris Hastings, renowned chef at Hot and Hot Fish Club in Birmingham, Alabama.  The green peas and asparagus add a punch of gorgeous color, while the mushroom broth lends rich flavor to this recipe. 


5 servings (serving size: 1 cup pasta and about 1 1/2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 346
Caloriesfromfat 34 %
Fat 13 g
Satfat 4.5 g
Monofat 6.2 g
Polyfat 1.1 g
Protein 13.9 g
Carbohydrate 42.8 g
Fiber 2.5 g
Cholesterol 101 mg
Iron 3.3 mg
Sodium 810 mg
Calcium 162 mg


1 teaspoon saffron threads
1/4 cup water
2 cups all-purpose flour, divided
1 teaspoon salt
1 tablespoon olive oil
2 large eggs, lightly beaten
Mushroom broth:
1 tablespoon butter
1/2 cup dried porcini mushrooms
8 shiitake mushroom stems
6 thyme sprigs
1 carrot, quartered
1 celery stalk, quartered
1 small onion, quartered
1 garlic clove
1 bay leaf
1 cup fat-free, less-sodium chicken broth or vegetable broth
Remaining ingredients:
1 tablespoon olive oil
1 tablespoon diced shallot
8 large shiitake mushroom caps, quartered
1 garlic clove, minced
1/2 cup (1-inch) sliced asparagus
1/2 cup fresh or frozen petite green peas
1 tablespoon chopped fresh chives
1/2 teaspoon butter
1/2 cup (2 ounces) grated fresh Parmesan cheese


To prepare pasta, combine saffron and 1/4 cup water in a saucepan. Cook over low heat 10 minutes; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and salt in a bowl. Make a well in center of mixture; add 3 tablespoons saffron water, 1 tablespoon oil, and eggs. Stir to form a dough. Turn dough out onto a lightly floured surface; shape into a ball. Knead until smooth and elastic (about 10 to 15 minutes); add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Dust dough lightly with flour, and wrap in plastic wrap. Chill 1 hour.

Divide dough in half. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining half of dough. Cut dough portions into 8 x 1-inch strips. Hang pasta on a wooden drying rack (no longer than 30 minutes).

To prepare mushroom broth, melt 1 tablespoon butter in a saucepan over medium heat. Add porcinis and next 7 ingredients (porcinis through bay leaf); cook 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until reduced to 1 1/4 cups (about 25 minutes). Strain broth through a sieve into a bowl; reserve 3/4 cup broth. Discard solids.

Cook pasta in boiling water 2 minutes or until al dente; drain.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add shallot, mushroom caps, and minced garlic; cook 3 minutes. Add reserved 3/4 cup broth; reduce heat to medium, and cook 3 minutes. Stir in asparagus, peas, chives, and 1/2 teaspoon butter. Add cooked pasta; toss to coat. Sprinkle with cheese.


Chris' tips: If you don't have time to make pasta, you can use a good commercial fresh pasta--the kind in the refrigerated section of the supermarket. Don't be tempted to use more garlic in this dish; it will overpower the other flavors. Any combination of mushrooms can be used.