Pappardelle with Chicken Ragu and Peaches

This dish was really inspired by Chef Marc Vetri's book titled “Mastering Pasta”. On the back cover of his book, you can see how lovely the photograph is, including the dish itself. You can see the pappardelle’s not-so-thin texture covered with smooth rabbit ragu as well as some bites of peaches. “Eat me, eat me!” That’s when I’m thinking about if this dish can talk to me. Since rabbit is relatively hard to source, I substitute it with chicken, the most likely protein which as far as I’m concerned, its flavor profile is closer to rabbit.