Fresh pappardelle in sage butter with black kale, broad beans, artichokes and green peppercorns from Paradiso Seasons by Denis Cotter

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Notes about this recipe

  • consortiumlibrary on June 09, 2015

    The butter ruined this for us. Would try again but make sage olive oil rather than sage butter and I think it would be delicious. I added leeks and garlic and would do again, plus next time would use 1 1/2 Tbsp. green peppercorns rather than 1 Tbsp. I successfully substituted edamame beans for fava.

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