Yuba Pappardelle with English Peas, Fava Leaves, and Basil
4.0
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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 topped with a bright-green sauce of fresh peas, basil, and fava leaves.
Yuba, also called tofu skin, is made by heating soy milk until a skin forms on the surface. Here, strips of tender, slightly chewy yuba stand in for pasta. (See the Test-Kitchen Tips, below, for more information on ingredients and substitutions.)
•Yuba is available at many Asian markets. If you can't find it fresh or frozen, you can substitute dried—six sheets will be about one ounce. Soak the dried strips in warm water for ten minutes and then drain them well before adding to the buttermilk.
•If you don't want to make your own buttermilk, you can substitute regular whole milk. Do not substitute commercially made buttermilk, which is cultured and has a sour flavor.
•Fava leaves are the leaves of the plant that produces fava beans. They're generally available in markets in the spring. Other fresh spring greens, such as pea shoots or baby spinach, can be substituted.
