Refresh leftovers and make them a new meal for one

My dinner is leftover 5 mussels in white wine garlic sauce and had added pappardelle with leftover kale from my friend. By now you know me; I don’t like wasting food. I admitted that I have God’s help with His gift for me: I have recreated the leftovers mussels and kale with new batch of pappardelle and sliced mushrooms.

Google:” Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides.”

“Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head. Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.”

Google: “Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.”

It’s best to cook it while it’s still fresh just haul in from the sea. I just warmed up in microwave at intervals of 30 seconds my leftover mussels with some white wine garlic sauce after I had cooked the pappardelle vegetables. Then place it on top of pappardelle vegetables. Let’s cook and refresh the leftovers!!!

Ingredients

150 g pappardelle pasta
100 g sliced mushrooms
2 stalks of kale, cut to bite size
1 Tbs minced garlic
100 ml white wine
Parmesan cheese
salt
black pepper
oil
water to cook pasta

Method

Cook pappardelle pasta until al dente (around 8-10 minutes check packet instructions). In the last 4-5 minutes of cook pasta. Add in kale stems to blanch for 2-3 minutes. In the meantime, add 1 Tbs oil to a large deep-sided pan on a medium low heat. Once hot add in garlic and cook for about 1 minutes until fragrant.

Add in sliced mushrooms, kale leaves, white wine and simmer for 2 minutes until reduced slightly. Scoop out pappardelle pasta with pasta scoop and kale stems from pot. Add into the pan, toss to mix well for about 2-3 minutes. Then add in Parmesan cheese and stir to mix well again for 1-2 minutes or until cheese melted slightly. Taste and season with salt and black pepper.

Switch off hob. Spoon onto bowl and drizzle some oil over it. Next place 5 mussels on top with some sauce. Serve immediately with white wine. Enjoy!!!!!

https://helenscchin.com/2023/01/05/pappardelle-vegetables-with-mussels/

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