Pappardelle with Short-rib Meat

Toasted Pine Nuts, Tomatoes and ArugulaShort ribs are the key element in this dish. We have incorporated arugula, which adds a slightly bitter freshness to the sauce and helps to balance the richness of the short ribs, as well as pine nuts, which add texture. Serves 4

1 tbsp olive oil
2 tsp minced chilies
1 tbsp minced garlic
2 cups short-rib jus
2 cups short-rib meat
2 cups tomato sauce
1 lb. dried pappardelle, cooked al dente
4 cups arugula
1 cup freshly grated Parmigiano-Reggiano (Parmesan cheese)
1⁄4 cup premium extra virgin olive oil
1⁄2 cup toasted pine nuts

Heat olive oil in a frying pan on medium-high heat. Sauté minced chilies and garlic for 20 to 30 seconds, or until almost golden. Add short-rib jus, short-rib meat and tomato sauce. Season with salt and freshly ground white pepper. Cook until sauce is reduced by half. Add cooked pappardelle, arugula and Parmigiano-Reggiano. Toss to coat pasta evenly. Finish with extra virgin olive oil, toasted pine nuts and toss to coat thoroughly. Divide among four warmed pasta bowls.

Lumiere Restaurant
Relais Gourmand
2551 W. Broadway
Vancouver, BC
V6K 2E9
www.lumiere.ca

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