Recipe: Pappardelle a la Concha

The Mediterranean influence on this dish is just obvious. A simple recipe with simple ingredients, packing a punch when it comes to flavour. When mum and dad were out for the night, grandma concha was the babysitter.

And this was usually on the menu…

This was and always will be her recipe. We all loved it!

Recipe: Pappardelle a la Concha

Time: 30 minutes

Serves: 4

Ingredients

• Pappardelle (375g) *We recommend @byrongourmetpasta

• Cape Byron Turmeric Dijon Mustard - 2 generous tablespoons

• Thickened Cream (200ml)

• Capers (150g)

• Black olives (pitted) (300 g)

• Mushrooms of your choice (300g) *Dig into the @ByronBayGourmetmushrooms range and get creative!

• Garlic (2 large cloves)

• Olive oil

• Salt & (black) pepper

Method

1.Large saucepan, ¾ full of water at medium heat with a good pinch of salt and a tablespoon of olive oil. Add the pappardelle when water is at boiling temperature. Cook until al dente.

2. While pasta is boiling, sautee on a large pan the sliced mushrooms with the garlic (crush or slice it). Add the capers (strained and washed from the vinagre preserve) and the olives (sliced or halved). Stir for a couple of minutes.

3.Add the cream and the mustard to the pan. Stir until the Turmeric Dijon Mustard and the cream marry together. This will be the chunky & creamy sauce of your pasta.

4. Strain and rinse the pasta under hot running water from the tap.

5.Plate the pappardelle and add a touch of olive oil, salt & pepper (up to your personal taste or preference)

6.With a large deep spoon, pour the sauce from the pan over the pasta.

7.Garnish with a few extra capers for presentation. ENJOY!