Pappardelle with langoustines

Pappardelle with langoustines

Ingredients

  • Pappardelle (ref. A20) – 300 g (6 nests)
  • Scampi Crema (ref. H9) – 130 g
  • Langoustines (rinsed) – 3 pcs
  • Brunoise of vegetables (carrot, zucchini, red bell pepper) – 40 g
  • Saffron (stigmas – adjust the amount if using saffron powder) – 0.5 g
  • Olive oil – 1 tsp
  • Pepper and salt

Preparation

  1. Fry the langoustines in a pan with olive oil and add t the end the vegetable brunoise. Keep everything warm once the langoustines are cooked. Put the Scampi Crema sauce in a pan and stir the saffron into the sauce (keep apart some saffron threads as garnish), reheat over low heat and season if necessary.
  2. While the sauce is heating, reheat the pappardelle nests in lightly salted boiling water for 75 seconds and drain. Once drained, add the pasta to the sauce, then stir well.
  3. Arrange the pappardelle on a warm dish with the langoustines and vegetable brunoise on it. Garnish with a few saffron threads.
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You need these products

Pappardelle

Scampi Crema

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