Food Journal

Pesto Pappardelle Recipe

pesto pappardelle

I love pasta. More than pizza in fact. Whenever hubby gets pizza cravings, I immediately check what pasta options there are. When my latest Try the World box arrived a few weeks ago, it had products hailing from Italy. As expected, pasta ingredients were in there, so it wasn’t a surprise to find a Pasta recipe inside the box. My hand immediately started itching to cook some delicious pasta.

The recipe was for Pesto Pappardelle. The recipe called for some ciliegine (mini mozzarella balls). I didn’t find any in our supermarket, so I opted to use some mozzarella sticks, which I grated on the pasta before serving.

This recipe serves 2.

Ingredients

  • 1 tbsp butter
  • 1 jar pesto sauce
  • 1 cup of peas
  • 1 package pappardelle
  • 1 cup ciliegine (mini mozzarella balls)

Directions

  1. Heat a large skillet over moderate heat and add butter. When butter is melted, add peas and cook for 2 minutes. Then mix in the jar of pesto sauce.
  2. Bring a large pot of salted water to a boil. Add package of pappardelle and cook until al dente, for about 4-5 minutes, then drain.
  3. Add the cooked pappardelle to the pesto and toss to coat evenly.
  4. Distribute into 2 serving bowls and add 1 cup of ciliegine (or grated mozzarella). Serve, and enjoy!

TIPS:

  • Save some cooking water to stir into the pesto. It loosens the sauce while helping it adhere to the pasta.
  • For added flavor, use some truffle zest or truffle sauce on the pasta. Don’t use too much as too much truffle can overwhelm any dish.

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