Spinach-Basil Pesto Pappardelle

Spinach-Basil Pesto Pappardelle
Author
Katie Kambridge
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

  1. Bring a large pot of salted water to a boil for the pappardelle and vegetables.
  2. Cook pappardelle according to package directions, adding the beans during the last 5 minutes of cooking.
  3. Add the corn during the last 2 minutes; drain.
  4. Combine all ingredients for the tomato garnish in a bowl while the pappardelle and vegetables cook.
  5. Layer components by first placing the ricotta in a large serving bowl; season with salt and pepper.
  6. Add hot pappardelle and vegetables, pour pesto over pasta and toss together.
  7. Top with Parmesan and tomato garnish, then finish with olive oil, salt and pepper. 
Type of Cuisine
Type of Meal