Celebrating 20 Years of Stories
We’re continuing to Celebrate 20 Years of Stories by introducing you to a Home Chef at The Pinehills - Linda Davey.
Linda will tell you that she is a lover of food. She’s worked in the food and beverage industry for more years than she cares to admit. While she’s not a trained chef she is a talented home chef and can work her way through a commercial kitchen with ease. These days, Linda can be found in the test kitchen at KAM Appliances as the In-house Executive Chef, where she loves to play with her food.
Linda was kind enough to spend some time with us to talk about living at The Pinehills, what she loves about her kitchen, important elements in kitchen design, and what led her to embracing cooking as a career.
And, just in time for spring, Linda is sharing her recipe for Pappardelle with Asparagus and Cream. You can view the cooking demo in the video above and follow along with Linda's recipe:
RECIPE
Spring Pappardelle with Asparagus & Cream
(10 minutes)
1-2 tablespoons butter
1-2 medium-large cloves garlic, minced
8 ounces fresh asparagus, tips only (snapped)
3/4 cup heavy cream
salt & pepper to taste
fresh grated parmesan cheese to taste
8 ounces long pasta (I used pappardelle. but fettuccine, linguini, etc. would be fine)
Cook pasta according to package directions.
While pasta is cooking, in a medium saute pan over medium heat, melt butter and add garlic. Once butter is melted, add asparagus tips and cook until garlic just begins to brown. Add salt & pepper if desired. Once garlic is golden brown, add about 1/2 cup of heavy cream and simmer until thickened and a pale golden color. Add remaining heavy cream and simmer on low until pasta is done. Add drained, cooked pasta & toss to coat with sauce. Serve immediately topped with freshly grated parmesan cheese.
Inspired Kitchens
Take a look! These Pinehills kitchens will inspire you to entertain, socialize and cook.
