I think we can safely say that Spring has sprung (knock wood), so this is a fresh, bright green dish to welcome in a new season.
Tender fresh pappardelle – hand-cut wide noodles – tossed with sweet baby peas and an arugula, pine nut and pecorino pesto. Top it with a combination of lemony tuna piccata – tuna sautéed with lemon zest, garlic, capers & basil – a rich, delicate poached organic egg and a garnish of crispy fried capers, Parmesan, black pepper and a squirt of fresh lemon, and you’ve got a meal with all the promise of Springtime.
Pappardelle with arugula pesto & peas
(avail #vegan and/or #GF)
Add tuna piccata +$1.50
Add poached egg + $1.50
As always, fresh Afoodgypsy soup ($4), organic green side salads ($3) and fresh-baked pie are also available.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.