Spring is the time of year I feel like creating dishes with light, fresh flavors, and adding lemon is a wonderful way to do that. This is a pasta dish that can be served at room temperature or lightly warmed during the spring or summer. It is chock full of vegetables over pappardelle pasta ribbons tossed with a light lemony sauce. This dish is easy to make and it gives you a healthy dose of those seasonal vegetables you love!
Gather a bunch of spring vegetables (your choice) and slice them in bite size pieces. I chose rainbow carrots, fennel, cauliflower, string beans, green onions, and red cabbage. (Fava beans would make a nice addition).
Lightly saute these vegetables in a few TB. of olive oil or canola oil, until just tender, but still slightly crunchy. (I like to only turn them once and to let each side get slightly golden). I threw in a handful of spinach and some sliced radishes at the last moment. Set the vegetables aside and keep them warm.
Boil the pappardelle in water according to the instructions, until just al dente. Drain and set aside.
Make a quick roux with a few TB, of melted butter (coconut oil if you want to keep it vegan), whisking in a few TB. of flour. Blend over the stove top on low until smooth, and then stir in the juice of a lemon.
Toss the cooked pasta and vegetables with the lemon sauce in a large bowl.
Season it with salt & fresh ground pepper.
Arrange in serving bowls and garnish with chopped chives, fennel seeds, sliced toasted almonds and micro greens.
Serve & Enjoy!