Wide Ribbon Pasta with Vegetables and Poppy Seeds

Ingredients

• 500 g pappardelle
• Salt
• 300 ml Vegetable broth
• 1 tbsp poppy seeds
• 2 large carrots
• 2 zucchinis
• 10 radishes
• 2 tbsp butter
• 3 tbsp olive oil
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water. Drain and set aside. In a small pot bring 100 ml broth to a boil, add poppy seeds, and cook until liquid evaporates.

2. 2.

   Peel carrots, wash and trim zucchinis, rinse radishes. Slice vegetables into thin rounds using a vegetable slicer.

3. 3.

   Heat butter and olive oil in a large pan. Sauté vegetables and radishes for 2–3 minutes, deglaze with remaining broth. Cook another ~3 minutes, then stir in pasta and poppy seeds. Bring to a boil once more. Season with salt and pepper and serve on plates.