I still don't know what pappardelle noodles are, although I am sure that a small amount of research would remedy the situation, and they could perhaps be a project for my fancy new pasta maker. Given that there are no instructions for cooking the noodles ahead of time, I am guessing that they must be pretty close to fresh in order to be cooked after simmering in soup broth for about 6 minutes. I used medium shells instead and boiled them while preparing the rest of the soup.
I did not cover the pot while bringing the soup to a boil and can't help wondering if that omission on my part accounts for the relative thinness of the broth.
I used white mushroom rather than cremini and threw in a few baby bellas for good measure because I do so love the portabellas, and rather than one large onion, I diced a large shallot, a small yellow onion, and a small red onion.
|Produced by Vina La Fortuna|
S.A. Sagrada Familia, Chile
I did not drag out the food processor for 1/3 cup of parsley, 1 clove of garlic and 2 teaspoons of grated lemon zest. I chopped up the lot and used the mortar and pestle instead, which worked just fine as far as I can tell.
Is it just me, or is grating zest a pain? Relatively speaking, a lot of effort for not a lot of return. It also seems a bit wasteful to buy an entire fruit and only use a very thin outer layer of the peel, but then it is not exactly difficult to find a use for the rest of the lemon. I'll have to investigate the possibility of acquiring packaged zest since the lack of same will often deter me from trying a recipe.
I added more noodles to the leftovers. If the recipe were made as a thicker, alfredo sort of sauce, it would go nicely over fettuccine or baked chicken -- anything that likes cream sauce really. Peas would be a nice complement to the beans and mushrooms as well.