Pappardelle is an Italian broad noodle that can be worked into a variety of pasta dishes or even in soups.
The recipe for a delicious green minestrone soup with pappardelle can be found here.
6½ cup vegetable stock or water with 3 cubes of vegetable stock
2 tbsp olive oil
1 clove of garlic
1 stalk of green celery
2 waxy potatoes
3½ oz. - 100 g papardelle (ribbon paste)
3½ oz. - 100 g green peas (if necessary frozen)
1 bunch of green asparagus
2 tbsp green pesto
2 tbsp chopped flat-leaf parsley
3½ oz. - 100 g Parmesan (in block)
Take 6½ cups - 1.5 l vegetable stock or dissolve the vegetable stock cubes in 1.5 liters of hot water.
Divide the broccoli into small florets.
Remove about an inch and a half from the bottom of the green asparagus and divide them into pieces. Keep the cups separate. Peel the potatoes and divide them into 2 cm cubes.
Chop the onion and celery stalk very fine.
Crush the garlic clove and chop it fine.
Heat a stockpot, add two tablespoons of olive oil and simmer the onion, celery and garlic for three minutes.
Pour this over with the vegetable stock and bring to the boil.
Turn the heat to half power and add the potato cubes.
Break the papardelle into short pieces and add them to the soup.
Let it boil for about 8 minutes.
Add the broccoli florets, peas and asparagus pieces and let them simmer for 2 minutes.
Add the asparagus cups during the last minute and stir two tablespoons of green pesto into the soup.
Season with freshly ground black pepper if necessary.
Finish the soup in the plates with parmesan curls (use a vegetable peeler) and chopped flat-leaf parsley.