Pappardelle Recipe
Shishito Peppers, Corn, Aged Goat's Milk Cheese, Breadcrumbs
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Ingredients
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Pasta & Cooking
Vegetables & Aromatics
Cheese & Finish
Breadcrumb Topping
Method
Pasta & Cooking
- 1
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried pappardelle and cook according to package directions until al dente (typically 7–9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Vegetables & Aromatics
- 2
Prepare shishitos and corn
While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add whole shishito peppers (8 oz) and cook, stirring occasionally, until blistered and softened, about 4–6 minutes. Transfer to a plate and roughly chop or leave whole depending on preference (if very large, halve).
- 3
Sauté aromatics and corn
In the same skillet reduce heat to medium, add 1 tablespoon unsalted butter. Add the finely chopped shallot and cook 1–2 minutes until softened. Add 3 thinly sliced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Add 1 cup fresh corn kernels and cook 2–3 minutes until corn is bright and just tender. Stir in lemon zest (1 tsp) and lemon juice (1 tbsp). Return the blistered shishitos to the pan and toss to combine. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper, then remove skillet from heat.
- 4
Finish with pasta
Add the drained pappardelle to the skillet with the vegetables. If the pan is too small, return pasta to the large pot and add the vegetables on top. Add about 1/2 cup of the reserved pasta water and toss over low heat until the sauce lightly coats the noodles. Add more reserved pasta water, a tablespoon at a time, if needed to achieve a silky coating (use up to the reserved 1 cup). Stir in 4 oz crumbled aged goat's milk cheese so it warms and softens into the pasta; the cheese will create a tangy, slightly creamy coating.
Breadcrumb Topping
- 5
Toast breadcrumbs
While finishing the pasta, heat 1 tablespoon olive oil in a small skillet over medium heat. Add 3 tablespoons panko breadcrumbs and toast, stirring constantly, until golden and crisp, about 2–3 minutes. Stir in 1 tablespoon grated pecorino or parmesan if using and 1/4 tsp red pepper flakes for a touch of heat. Remove from heat and set aside.
Cheese & Finish
- 6
Assemble and finish
Taste the pasta and adjust seasoning with additional salt, pepper, or a squeeze more lemon if desired. Transfer pasta to warmed serving bowls. Crumble any remaining aged goat's milk cheese (reserve a little on top if you like visible crumbles) over the pasta. Sprinkle the toasted panko mixture evenly over each portion for crunch. Finish with chopped flat-leaf parsley (2 tbsp) and an extra drizzle of olive oil if desired.