Podcasts

Cooking with Gary O'Hanlon: Pappardelle, Asparagus, Petit Pois, Courgette Aged Parmesan Lemon Cream

Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon joined Ciara to  share simple and popular recipes that you can get involved with and try out. This week's recipe is Pappardelle, Asparagus, Petit Pois, Courgette Aged Parmesan Lemon Cream. Serves 2  Ingredients  250g Pappardelle (or pasta of choice) drizzle of oil ½ small white onion, chopped ½ courgette, diced 12 asparagus spears, approx. 1” of base woody bit removed & blanched* 2 handfuls frozen peas, blanched salt and black pepper to taste 50ml white wine 325ml double cream juice of 1 lemon juice of ½ lime 80g grated parmesan 50g grated mozzarella or emmental cheese   Method  Bring a large pot of salted water to the boil and drop in the pasta, after 30 seconds give it a good stir to make sure pasta isn’t sticking. Heat a heavy based frying pan and add a drizzle of vegetable oil Add in the onion, courgette and season Saute for 2 minutes then add in the wine and reduce by half followed by the cream, lemon juice and lime juice. Boil rapidly to reduce the sauce. When almost reduced by half, add in the grated emmental plus half the grated parmesan, taste and season to taste. When the pasta is cooked, drain and when the sauce has reduced enough add in the asparagus and peas. Mix well. Now toss in the pasta, mix well and adjust seasoning. Split between two bowls and then divide the remaining grated parmesan between both and finish with a generous twist of freshly cracked black pepper *blanched just means cooked in boiling water then plunged into iced water to stop the cooking process   Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.     You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.   see more