Seasonal local food recipe No 92: Warm salad of papardelle with herbs and baby spinach
Another recipe from Annie Bell’s Evergreen. She makes homemade pasta but bought is fine. It’s tossed with some herbs and baby spinach leaves while still hot, and the salad is served warm.
Serves 4
Preparation and cooking: 15 minutes
Ingredients
300g papardelle, fettucine or other flat ribbon pasta
Dressing
½ tbsp red wine vinegar
salt, pepper
4 tbsp extra virgin olive oil
4 tbsp groundnut oil
Salad
55g baby spinach
2 level tbsp chives, snipped 2cm long
½ level tbsp tarragon leaves
½ tbsp basil, torn
1 level tbsp flat-leaf parsley leaves
Method
Bring a large pan of water to the boil, add a shot of oil and then the pasta. Cook till al dente, depending on which size pasta you’re using. Meanwhile whisk the vinegar with the seasoning. Add the oils.
When the pasta is cooked, drain and toss with the dressing, adding all the leaves and herbs at the last minute. Adjust the seasoning and serve immediately.
