Wild Mushroom Pappardelle Pasta

With Sundried Tomatoes and Basil Pesto

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Tree Nuts

A note about serious food allergies

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the Italian verb ‘pappare’, meaning to gobble up. We are sure you will gobble this delicious Italian dish up. The elegant noodles and hearty wild mushrooms in this dish are perfect compliments, leaving you wishing that there were seconds.

In Your Box (serves 2)

  • 0 Shallot
  • 0 Parsley Sprigs
  • Info
    0 oz. Pappardelle Pasta
  • 0 oz. Wild Mushrooms
  • Info
    0 cup Basil Pesto
  • 0 oz. Julienned Sun-Dried Tomatoes
  • Nutrition (per serving)

  • Calories
    510
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Chop the shallot, parsley, and sun dried tomatoes.

  • Step 2 - Sauté the Vegetables
    2

    Sauté the Vegetables

    Heat a large sauté pan over medium heat. Add 1 tbsp. oil to the pan. When oil is hot, add the shallot and cook for 1 minute or until translucent. Place the mushrooms and sundried tomatoes to the pan and cook until the mushrooms are beginning to brown. Add the pesto, half the chopped parsley, and the pasta to the pan. Mix together until warm and incorporated. If pasta and sauce are too thick, add a little more oil to loosen it up.

  • Step 3 - Plate the Dish
    3

    Plate the Dish

    Place the pasta in the middle of the plate, twirling it upwards to give it height. Top with asiago cheese (optional) and parsley for garnish.

  • Step 4 - Cook the Pasta
    4

    Cook the Pasta

    In a large pot, bring 3 quarts of water and 1 tbsp. of salt to a boil. When the water is boiling, add the pasta. Cook the pasta for 5-6 minutes or until al dente (firm to the bite). Strain the pasta and cool with cold running water to stop the coking process. Let it strain and dry. The dryer the pasta, the better the pesto will stick.