pappardelle with spiced butter sauce.

1. a round up of the ingredients! 2. all the spices 3.browning the shallots in butter and mixing in the spices.

This dish packs some heat, but in such a subtle way. I've made it many times, sometimes using different pasta. I find that the big pappardelle noodles really gobble up the spice butter and really fill you up. This dish always reminds me of some yummy burmese dish I've had before but I can't ever figure out which one. The asparagus, browned shallots, pine nuts and mint really round things up. Easy to make and such a nice treat after a long day. Time to get all toasty and warm inside! Enjoy.

Ingredients

1 stick 4 oz butter

2 tablespoons extra virgin olive oil

6 medium shallots, chopped

1/2 teaspoon ground ginger

1/2 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

scant 1/2 teaspoon cayenne pepper

1/4 teaspoon red chile flakes

1/4 teaspoon ground turmeric

1/4 teaspoon+ fine grain sea salt

black pepper

1/2 pound-8oz.dried pappardelle egg pasta 

1/2 pound-8oz.asparagus, sliced into 1/4-inch rounds.

1/4 cup-1/2 cup pine nuts, toasted and chopped(use less pine nuts if you're like me and can't afford to buy too many!)

2 tablespoons roughly chopped mint

For the pasta. Place a large pot of water over high heat and bring to a boil. 

To make the spiced butter: Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit. Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm).

Salt the water generously and cook the pasta per the package instructions, or until al dente. Just thirty seconds before the pasta has finished cooking, add the asparagus. Drain and return the pasta and asparagus to the pot. Pour about half of the spiced butter over the pasta, and toss well. Try it, and ask yourself if you need to add more spiced butter. Serve the pasta in a large bowl, or divided into plates, sprinkle with pine nuts and chopped mint.

Serves 4 - 6.

Prep time: 20 min-Cook time: 10 min.

Adapted from Plenty by Yotam Ottolenghi, Ebury Press, May 2010.