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Pappardelle Au Poivre with Asparagus and Mushrooms

Pappardelle Au Poivre with Asparagus and Mushrooms

This Pappardelle Au Poivre offers a meatless riff on the French classic by dressing tangles of pasta in the dish's signature sauce.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

Equipment

  • 1 Large skillet
  • 1 mortar and pestle
  • 1 Large pot

Ingredients
  

  • 2 tbsp olive oil
  • 3 shallots halved and thinly sliced
  • 227g (8oz) cremini mushrooms cut into thick slices
  • 1 bunch asapargus cut into quarters
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 4-6 sprigs fresh thyme
  • 400g (14oz) uncooked pappardelle
  • 3 tbsp cognac
  • 1 tbsp Dijon mustard
  • ½ cup cream
  • 1 tbsp brined peppercorns ** optional
  • 1 tbsp dried peppercorns
  • ½ cup arugula
  • ½ cup grana padano shredded

Instructions
 

  • Place a large pot of water over high heat. Cover and bring to a boil.
  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the shallots and sauté until just translucent. Working in batches, add the mushrooms slices to the skillet and brown them on both sides. Don’t crowd the pan. Season the mushrooms with salt and set them aside.
    2 tbsp olive oil, 227g (8oz) cremini mushrooms, 3 shallots
  • Place the asparagus in the skillet and a generous pinch of salt. Sauté until just tender. Return the mushrooms to the skillet and add the butter, the garlic, and the thyme sprigs. Tilt the frying pan and spoon the butter over the vegetables. Transfer the veg to a bowl and set them aside.
    1 bunch asapargus, 3 tbsp unsalted butter, 3 cloves garlic, 4-6 sprigs fresh thyme
  • Your water should be boiling by now. Liberally salt the water and add the pasta. Cook until al dente. This should take about 8-10 minutes.
    400g (14oz) uncooked pappardelle
  • Deglaze the pan with the cognac and simmer until it reduces by half, this should only take a few moments. Add the Dijon mustard followed by the cream and the brined peppercorns, if desired. Simmer for 2-3 minutes
    3 tbsp cognac, 1 tbsp Dijon mustard, ½ cup cream, 1 tbsp brined peppercorns **
  • Place the peppercorns in a mortar and pestle and coarsely grind them, set them aside.
    1 tbsp dried peppercorns
  • Drain the pasta and place it in the sauce over low heat. Return the vegetables to the skillet and toss to coat and evenly disperse the vegetables. Divide the pasta across four bowls and garnish with the cracked peppercorns, a sprinkling of arugula, and Grana Padano. Serve immediately.
    ½ cup arugula, ½ cup grana padano

Notes

** Brined peppercorns are nice to have but can be tricky to find. If you can't find them, you can substitute them with additional coarsely ground dried peppercorns or omit them altogether. 
Keyword asparagus, cremini mushrooms, Pasta, peppercorns