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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- Sherry (the dry white wine remains)
- Gruyere cheese
- 3 tablespoons chopped fresh chives, plus additional for garnish, for the thyme
- Chicken stock for the beef stock
- 1 15-ounce can hearts of palm, drained and sliced
- 2 cups stemmed and chopped arugula leaves
- 1 pound pappardelle (wide ribbon pasta)
Method
- Bring a large pot of water to a boil.
- Add the pasta and salt and cook until al dente.
- Prepare the mushrooms and sauce just as for the master recipe, #271, using chives, white wine, and chicken stock rather than the thyme, sherry, and beef stock.
- When completed, stir in the hearts of palm and heat through.
- Adjust salt and pepper to taste.
- Fold in the arugula leaves and toss with the pasta or egg noodles to combine.
- Top with additional chives for garnish.
