I have to pat myself on the back for this one. It’s my tropical-island riff on a classic pasta dish. An umami bomb of beef juices, coconut cream and parmesan.
1 pappardelle pack
1/2 garlic head, minced
1/4-1/2 lb. thin beef strips, tenderized
1 can coconut cream
salt and pepper to taste
1 cup parmesan
Bring water to a boil in a pot, and cook the pappardelle until al dente. Drain and set aside.
Fill the bottom of a large pan with a layer of olive oil, and saute the garlic. Stir in the beef. When the beef is cooked, add the coconut cream and stir in the pappardelle. Add salt, pepper and parmesan. Garnish with chives.