Pappardelle with Squash Blossoms, Asparagus, and Ham, in Orange Cream Sauce2017-12-07
500 gms. fresh pappardelle
100 gms. fresh asparagus spears
2 bundles squash blossoms
100 gms. Purefoods ham, julienned into ½” – strips
1 tbsp. garlic, chopped
1/3 cup Magnolia Gold Butter
2 cups all purpose cream
½ cup Magnolia Queso de Bola, grated
Rind of 1 orange
Pinch of nutmeg
Freshly ground pepper
Blanch asparagus spears. Cut into half-inch pieces and set aside. Save tips for garnish.
Blanch the squash blossoms and stalks, removing the cores. Cut blossoms into quarters and cut stalks into 1"-pieces. Save some whole blossoms for garnish.
In a saucepan, saute garlic in butter. Before garlic turns brown, add stalks, then ham, asparagus, and finally the blossoms. Add cream to the mixture and add orange rind, nutmeg, salt and pepper and allow to thicken slightly. Remove from flame and set aside. Cook pasta the usual way, al dente. Drain.
Remove orange rind from sauce. Add cooked pasta directly to the cream sauce. After mixing evenly, but gently, transfer to serving platter. Garnish with blossoms and grated cheese. Serve immediately. Note: You may substitute pappardelle with other pasta shapes, preferably a long pasta like spaghetti or linguine, or a flattish one like farfalle.