Ingredients for Yuba Pappardelle with English Peas, Fava Leaves, and Basil

• 120ml homemade or purchased vegetable stock

• 1/4 teaspoons fine sea salt

• 475ml (350g) fresh English peas

• 475ml Homemade Buttermilk or whole milk (see Test-Kitchen Tips, below)

• 6 sheets fresh or frozen (thawed) yuba (about 170g ) cut in half lengthwise and then crosswise into 1-inch-wide strips (see Test-Kitchen Tips, below)

• 240ml (170g) fresh English peas

• 1/2 teaspoons fine sea salt

• 1 cup fresh fava leaves, loosely packed (see Test-Kitchen Tips, below)

• 1/2 cup fresh basil leaves, torn and loosely packed (about 24 leaves)

• 1/4 teskedar nymalen svartpeppar

In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.

Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green colour, cool purée over ice bath before refrigerating.)

In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoons salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoons salt, and pepper. Serve immediately.

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