Crunchy Pappardelle

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves two.

Ingredients

 * 50 ml olive oil
 * 250 g button mushrooms, cleaned and halved
 * 100 ml white wine
 * 1 bay leaf
 * 3 thyme sprigs, leaves picked and chopped
 * ½ tsp caster sugar
 * 150 ml double cream
 * salt and black pepper
 * grated zest of 1 lemon
 * 1 garlic clove, crushed
 * 3 tbsp chopped parsley
 * 20 g panko breadcrumbs
 * 250 g Tenderstem or sprouting broccoli
 * 250 g pappardelle

Directions

 * 1) Heat the oil in a large saucepan, then sauté the mushrooms, stirring occasionally, until they start taking on a little colour.
 * 2) Add the wine, bay leaf, thyme and sugar, bring to a boil and reduce the liquid by two-thirds.
 * 3) Add the cream and stir to mix.
 * 4) Taste and add plenty of salt and pepper.
 * 5) Keep warm.
 * 6) Mix together the lemon zest, garlic and parsley.
 * 7) In a hot pan, toast the breadcrumbs until golden, stirring occasionally.
 * 8) Remove and discard any leaves from the broccoli, then cut both stems and florets into 6cm-long pieces.
 * 9) If the stalks are on the thick side, cut them along the centre in half or into quarters.
 * 10) Blanch in boiling salted water for two minutes and drain.
 * 11) Cook the pappardelle in plenty of boiling salted water.
 * 12) When the pasta is just ready, add the broccoli to the cream sauce to reheat.
 * 13) Drain the pasta, reserving some of the cooking liquid, and stir with the cream sauce.
 * 14) Add half of the parsley mix.
 * 15) If at this point the sauce seems a little dry, add some of the cooking liquid.
 * 16) Transfer the pasta to a serving bowl.
 * 17) Stir the rest of the parsley mix into the breadcrumbs, generously sprinkle this over the pappardelle, and serve immediately.