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Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant yuba pappardelle with English peas and fava leaves is a masterclass in seasonal vegetarian cooking. By using thin strips of fresh yuba, or bean curd skin, you create a delicate, protein-rich alternative to traditional pasta that perfectly complements the sweetness of the spring vegetables. The dish is brought together with a silky pea purée and tangy buttermilk, resulting in a sauce that feels indulgent yet remains incredibly light and fresh on the palate.

Ideal for a sophisticated midweek meal or a relaxed weekend lunch, this recipe makes the most of garden-fresh ingredients like fava leaves and torn basil. The combination of textures—from the soft yuba to the pop of tender peas—ensures a satisfying eating experience. Serve this elegant dish immediately to enjoy the bright herbaceous notes and the striking verdant colour of the seasonal produce.

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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 teaspoons freshly ground black pepper

How to make Yuba Pappardelle with English Peas, Fava Leaves, and Basil

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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