Recipe: Kari’s Grilled Pappardelle with Spring Veggies and Lemon
- posted on: May 3, 2020
- posted by: Kari Fetrow
Kari here, with a recipe that I came up with on the fly the other night that turned out to be heavenly. I had just gotten back from my weekly shop in the 21 Acres Farm Market and I came home with some beautiful Easter Egg Radishes and I immediately knew that I had to grill them. They were the perfect size. I also had this beautiful parpardelle pasta from Bellingham Pasta Co. sitting in my freezer from months ago, a zucchini wasting away in my fridge, and a couple lemons starting to turn into hard little desiccated balls in my fruit drawer. Yay for less food waste!
When I was cooking this meal up for my family I was sure, sure no one was going to like it, I have never served them radishes in a pasta dish before. To my chagrin even my 3 year old was asking for more after licking his plate clean, veggies and all. SO give it a try and let me know what you think — send me an email at email@example.com!
Kari’s Grilled Parpardelle with Grilled Veggies & Lemon
Serves 3 or 4 if you have small kids
2 bunches radish, cut in half
1 large or 2 medium zucchini, sliced into ribbons using a mandolin (I have a small hand held one that I love)
2 lemons, zested and juiced (3 if you want to grill one for serving)
2 tbsp Cherry Valley Dairy’s Grey Salt Butter
1 pkg Fresh pasta (I used a fresh spinach parpardelle from Bellingham Pasta Co.)
1 tbsp parmesan or a parmesan rind
1 tbsp sunflower oil
½ tsp cinnamon
½ tsp paprika
Salt + Pepper
Heat an outdoor grill to about 400 degrees. Slice the zucchini into really long thin ribbons (I used a small hand held mandolin to do this). Then remove the leaves about 2 inches up from the radish and then cut the radishes in half. Toss the zucchini and radishes, and the extra lemon (cut in half) in a bowl with cinnamon, paprika, a generous helping of salt and pepper, the zest of 1 lemon, 1 tbsp lemon juice, and the sunflower oil.
Pour all the contents onto the grill and spread out. Remove the zucchini when it starts curling up and charring, do the same with the radish and lemon as it starts to char and become a little soft. Put the cooked veg back into the same bowl you tossed them in and set the grilled lemon aside.
Moving back into the kitchen, on a burner, boil the water for the pasta, add at least 1 tbsp of salt to the water. While the pasta cooks, in a large saute pan, add the butter and turn the heat to medium low heat to begin browning it. Once the butter begins to brown, add the juice of 1 lemon, the remaining lemon zest, and the parmesan. Stir until the parmesan is dissolved and the sauce looks creamy. By now the pasta should be done cooking, using tongs transfer it directly into the saute pan with the sauce. Toss to coat. Add more pasta water as needed. *If you drain the pasta first be sure to reserve ½ a cup of pasta water for your sauce and add it in at the same time you add the pasta. *
Now add the radish and zucchini and toss until heated thoroughly.
Serve as a vegetarian dish or serve alongside or tossed with grilled chicken thighs marinated in the same mixture as the vegetables (just up the lemon zest and juice).