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Fresh Pappardelle w/ Mussels and Asparagus

Vibrant, seasonal and tangy pasta using local Australian produce

  • 1 portion Dan’s Pasta Fresh Pappardelle
  • 250g live Mussels (about 6 pieces)
  • 2 tablespoons olive oil
  • 1 clove sliced garlic
  • 1/4 sliced red chilli
  • 1/3 cup white wine
  • 1/2 bunch Asparagus
  • 1 knob butter (about 20g)

Step 1: Add olive oil to pan on low heat and add your garlic and chilli. Cook for 1 to 2 minutes until translucent

Step 2: Cut asparagus into thirds and saute in pan

Step 3: Drop the pappardelle into salted boiling water and cook for 2-3 minutes

Step 4: Add mussels to pan and white wine and cover with lid (this will also cook the asparagus through)

Step 5: Once the mussels have opened entirely, remove the lid and add pappardelle into the pan with tongs

Step 6: Add knob of butter, season with salt/pepper and stir through. Serve onto plate and enjoy!

 

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