Spinach-Basil Pesto Pappardelle
Post date
Saturday, December 26, 2009 - 21:35
Source of Recipe
Garden Gate Magazine - Backyard Retreat
Serves/Makes/Yields
4
Recipe Description
Pappardelle [pah-pahr-DEHL-lay] is long, wide (5/8 inch) pasta often found in Italian markets. Fettuccine is a fine substitute.
Ingredients
For the pasta and vegetables -- Cook; add:
1/2 pound dry pappardelle
1 1/2 cups haricots verts or green beans, trimmed, halved
2 cups fresh corn kernels
For the tomato garnish --
Combine:
1 cup tomatoes, seeded, diced
1 tablespoon white wine vinegar
1 tablespoon olive oil
salt and pepper to taste
Preparation
To serve -- Layer; toss together:
1 cup whole milk ricotta, room temperature cooked pasta and vegetables
1 recipe Spinach-Basil Pesto (look for it within database)
top with; finish with: 1/2 cup Parmesan, shredded Tomato Garnish Olive oil, coarse sea salt, and coarsely ground black pepper
- Bring a large pot of salted water to a boil for the pappardelle and vegetables.
- Cook pappardelle according to package directions, adding the beans during the last 5 minutes of cooking.
- Add the corn during the last 2 minutes; drain.
- Combine all ingredients for the tomato garnish in a bowl while the pappardelle and vegetables cook.
- Layer components by first placing the ricotta in a large serving bowl; season with salt and pepper.
- Add hot pappardelle and vegetables, pour pesto over pasta and toss together.
- Top with Parmesan and tomato garnish, then finish with olive oil, salt and pepper.
Type of Cuisine
Type of Meal