Black Pappardelle Gratin

This was the first time that I used black pasta. I was always afraid of it because I thought it might taste strange, however we met only once and I love it! While eating I had to think of poppy all the time. I adore poppy, however I only in desserts. How strange the mind is, the pasta is black and it makes me think of the only other black ingredient I have eaten so far. This pasta dish is fast and can be prepared hours before you want to serve it, so you only have to throw it to the oven and you can use any vegetable you have left. In my case I had zucchini and some white asparagus.


Ingredients:
250 g black pappardelle
2 zucchini
5-6 white asparagus
50 ml white wine
30 ml vegetable stock
1 shallot
olive oil
200 g grated emmentaler
50 g freshly grated parmesan
butter
200 g sour cream
150 g yoghurt (Greek)
1 egg
salt, pepper


Cook pasta until it is al dente. Slice veggies thin with a help of a mandoline or veggie peeler. Heat olive oil, add chopped shallot and fry it. Add veggies, stock and wine. Cook it for 1-2 minutes. Season with salt and pepper. Mix sour cream, yoghurt and egg, season with salt and pepper. Butter a heat proof form and add with the veggies mixed pasta. Add the sour cream-yoghurt mixture and the grated cheese. Bake for 20-25 minutes on 200°C.


This is my entry for the Presto Pasta Nights, hosted by Hillary from Chew On That and created by Ruth from Once Upon A Feast.