Yuba Pappardelle with English Peas, Fava Leaves, and Basil
A fresh and vibrant pasta-like dish made with yuba (tofu skin) strips, tender English peas, and aromatic herbs. This vegetarian creation combines the silky texture of yuba with the bright flavors of spring peas, fava leaves, and fresh basil in a light buttermilk sauce.
Ingredients
- •½ cup homemade or purchased vegetable stock
- •¼ teaspoon fine sea salt
- •2 cups fresh English peas
- •2 cups Homemade Buttermilk or whole milk
- •6 sheets yuba
- •1 cup fresh English peas
- •½ teaspoon fine sea salt
- •1 cup fresh fava leaves
- •½ cup fresh basil leaves
- •¼ teaspoon freshly ground black pepper
Cooking Instructions
- 1.
In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
2 min
- 2.
Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.)
1 min
- 3.
In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper. Serve immediately.
3 min
