Provolone is an Italian cheese made from cow’s milk. The flavors can range from mild and sweet to sharp, based on the amount of time it ages. This sturdy cheese is great for slicing and dicing and added to sandwiches and salads.
Today, I’ve used it as the foundation for an easy, “no cook” sauce. It’s perfect on poached chicken, asparagus and pasta.
Pappardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. Typically, pappardelle is made with an egg-based dough, making the pasta richer and the edges of the ribbons of pasta may be fluted or left straight. This pasta is designed to be served on a plate or in a broad bowl. The wide ribbons are very absorbent and sturdy, making it ideal for thick sauces. I like to serve pappardelle pasta under stews and pot roast, using the pasta as a starch to sop up the sauce.
- 1/2 cup half and half
- 1/4 cup buttermilk
- 3/4 cup mild Provolone cheese, diced
- 1 tablespoon shallot, minced
- 1 1/2 teaspoon whole grain mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Black pepper, a few grinds
- Pappardelle pasta
- Parmesan cheese, for grating on top
- Using a blender, combine all of the ingredients, except the pasta. Blend until smooth. Makes approximately 1 1/4 cups. Set aside.
- Cook pasta, according to package directions. Drain and toss with desired amount of sauce.
- To serve, transfer to plates, grate Parmesan over the pasta and serve immediately.