By: Chef Laura Bonicelli
Every year, I come up with a recipe to celebrate Pride. This year, it’s Pride Pappardelle. The dish has a beautiful pink Rhubarb Marinara.
Buy your ingredients at your favorite Farmers Market!
about Pride Pappardelle
To put the Pride Pappardelle together, I’m giving you two sauce recipes below. The Rhubarb Marinara Cream Sauce and Snap Pea Pesto. Both are stand-alone sauces, but they also complement each other nicely in color and flavor. So I like to dollop them around the pasta; let the person eating it decide if they want to experience them together or separately.
Pride Pappardelle is a recipe that you can make your own. So, as far as what else goes into the Pride Pappardelle, you can make that decision by what you find at the market. I love including blanched asparagus and peas; I may add some yellow zucchini, mushrooms, herbs, and I always try to find some edible flowers to fill out the rainbow of colors.
putting the Rhubarb Marinara and Snap Pea Pesto together
Rhubarb is naturally bitter when it’s raw, so it’s frequently paired with a lot of sugar. But, in this sauce, it takes a turn towards savory. If it weren’t for the color, a beautiful pink/purple, it could easily be mistaken for a tomato sauce. Therefore, I consider the recipe to be a find because most people who grow rhubarb have way too much. Rhubarb Marinara freezes and cans beautifully. This is a very quick cooking sauce.
Snap Pea Pesto is the most beautiful green. It’s fresh-tasting, and it’s versatile. You can switch out the basil for mint or dill, and you can adjust the amount of extra-virgin olive oil to make it the best consistency for your pasta. The recipe also works very well with frozen peas, making it a welcome addition to a menu in the winter.
Eat well and have fun!
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I hope you love this recipe!
Step by Step Instructions
Rhubarb Marinara Cream Sauce
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion diced
- 4 cloves garlic minced
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- 3 cups rhubarb diced
- 1/3 cup water
- 1 tablespoon lemon juice
- 3 tablespoons honey
- 1/4 cup chopped basil leaves
- 1/2 teaspoon Kosher salt
Instructions
- Heat the olive oil in a medium-sized pot over medium heat. Add the red onion and sautè for 4 minutes. Stir in the garlic; sautè for four more minutes.
- Add the remaining ingredients and simmer for 5 to 10 minutes; cook to desired consistency.
Nutrition
Snap Pea Pesto
Ingredients
- 8 ounces shelled snap peas or frozen, thawed
- 1 cup chopped basil leaves
- 2 cloves garlic chopped
- 3/4 cup grated parmesan cheese
- 1/2 cup pine nuts pignolia -- or walnuts
- 1/2 teaspoon Kosher salt
- 1 teaspoon lemon juice
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- 1/2 cup extra-virgin olive oil
Instructions
- If using fresh snap peas, blanch them in boiling water until tender, 6 to 7 minutes. Drain and cool.
- Put peas, basil, garlic, parmesan, pine nuts, salt, and lemon juice in a food processor and process until combined but still chunky.
- With the processor still running, slowly pour in the oil through the feed tube. Process the pesto to your desired consistency, add more oil if necessary. Adjust salt.
Nutrition
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