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Yes, it is possible to make gluten free pappardelle pasta noodles in 10 minutes. Since my last post on pasta less lasagna, I have been intrigued by the possibility of using a similar technique for other dishes. I mean really, who couldn’t use a few more veggies in their diet? Again the true test of whether or not this gluten free pasta is successful is to leave the table after dinner not feeling like you’ve missed the carbs in any way. In my book, this recipe passes that test.

I personally believe that if one wants to be successful with leaving out the startches and wheat, you’ll definitely want to make sure you’ve included some healthy fats. The fats are the thing that will create that satiated feeling. In this case some cream and some walnuts.

I knew I wanted to remake this recipe since the last time I had tried. I had made it last week but wanted to tweak a few things, so a remake was in order. Any excuse to make a shopping trip to the local farmer to source some of the ingredients. Carrots, garlic, onion and tarragon. I love coming home from shopping at a local farm and laying all the fresh produce out on the counter. It’s like a big ol’ colorful present with all that bounty we get to enjoy for the week.

Don’t you think there’s something about tarragon that just screams french food? While eating this meal today, I could picture myself sitting at a fancy bistro in Paris sipping a glass of  Chenin Blanc. I love meals that carry me away. Since it wasn’t even 1 pm yet and it is a regular work day, I opted to enjoy my meal with lemon water instead. Sometimes a reality check is a good thing.

 

I served this pasta with perfectly pan fried trout, seasoned with salt, pepper, a little paprika and with plenty of onions. Since I don’t have any issues with gluten, I also sopped up any extra cream sauce with some wonderful roasted garlic sourdough bread. Good thing I joined cross fit. But that’s another post entirely!

I would start by making the cream first since it can easily be rewarmed if need be, but over cooked carrots are just that, over cooked.

Do you have a dish you love to make that takes you away to another place? If so, feel free to share!

Carrot Pappardelle with a Lemon Tarragon Sauce

  • 6 large carrots
  • 1 Tbsp butter
  • Lemon Tarragon Cream Sauce (see below)
  • 1/2 cup toasted walnuts as a garnish
  • 4 lemon wedges

Wash and peel the carrots. Hold onto the end of the carrot and run the blade of a wide mouthed vegetable peeler down the length of the carrot to create long, thin strips. There will be about a 2 inch section of carrot that will be difficult to peel. I call this two inch bit a snack. In a large pan, sautee the carrots until tender but still a la dente. This should take about 10 minutes, depending on the thickness of the strips. Sprinkle with salt and pepper.  Toss the carrots with the Lemon Tarragon Cream and garnish with toasted walnut pieces.

I like pasta fairly zingy, so I squeeze a wedge of lemon onto each serving.

Lemon Tarragon Cream Sauce

    • 1 Tbsp butter or olive oil
    • 2 garlic cloves
    • 1 tsp lemon zest
    • 2 Tbsp chopped fresh tarragon
    • 1 cup cream
    • 2 Tbsp fresh lemon juice

In a small sauce pan, melt the butter and add 2 minced garlic cloves. Cook for 2 minutes. Add the cream, lemon zest and chopped tarragon. Cook until it reaches the desired thickness. Add the lemon juice and stir until blended in. Add salt and pepper to taste.

This simple 10 minute sauce is wonderful on any pasta or even tossed with some new baby potatoes.

I’m sharing this with Monday Maniac, Mingle Mondays, Meatless Mondays, Weekend Gourmet Blog Carnival, Mangia Mondays, Go Meatless, Tuesdays at the Table, Traditional Tuesdays, Fat Tuesdays, Kelly the Kitchen Kop, Gluten Free Wednesdays, Mangoes and Chutney, Food Fridays and My Meatless Mondays



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