Pappardelle with shrimps and asparagus
Challenging
Serve hot
Pappardelle à la Forestière
Easy
Serve hot
Print recipe
Ingredients
- Pappardelle (A20) - 200 g
- Forestière sauce (H13) - 150 g
- Meatballs - 3 pieces
- Brown mushrooms - 3 pieces
- Bacon - 20 g
- Chopped parsley - 1 pinch
- Butter - 1 tsp.
- Salt and pepper
Preparation
Our products you need
Ingredients
- Pappardelle (A20) - 200 g
- Forestière sauce (H13) - 150 g
- Meatballs - 3 pieces
- Brown mushrooms - 3 pieces
- Bacon - 20 g
- Chopped parsley - 1 pinch
- Butter - 1 tsp.
- Salt and pepper
Pappardelle à la Forestière
Preparation
Slice the mushrooms and cook them in a pan with butter until they are nicely browned. Do the same with the bacon. Set them aside.
Heat the meatballs and the Forestière sauce over low heat in a pan. Once the sauce and meatballs are well warmed, add the finely chopped parsley to the sauce and season with salt and pepper.
Cook the pappardelle in lightly salted boiling water for 75 seconds.
Divide the pasta onto warm plates, add the meatballs, and pour over the Forestière sauce. Garnish with the bacon and the cooked mushrooms.