Dinner: Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Recipe by Daniel Patterson This light spring recipe, from chef Daniel Patterson of San Francisco's Coi, is a great way to use the buttermilk left over after making Patterson's homemade butter . Strips of yuba are simmered in the buttermilk and then toppe

Ingredients

1/2 cup homemade or purchased vegetable stock
1/4 teaspoon fine sea salt
2 cups (12 ounces) fresh English peas

Instructions

In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.)

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