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Pappardelle with Pesto, Ricotta and Vegetables

This is especially delicious with garden-fresh basil and veggies. Pappardelle noodles look like thick fettucine and are usually made with egg. If you can't find pappardelle, either fettucine or extra wide egg noodles would be good substitutes. This recipe is from Ken Leinbach of the Urban Ecology Center and his wife Shauna.


Pesto:

  • 2 Cups fresh basil leaves
  • 2 garlic cloves
  • 1/3 Cup pine nuts
  • 1/2 Cup grated Parmesan cheese
  • 1/2 Cup good olive oil
  • 1/4-1/2 tsp. salt, to taste
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
  • 12 oz. pappardelle pasta
  • 11/2 Cups fresh green beans, cut into 2-inch pieces
  • 2 Cups corn kernels, fresh or frozen (kernels from 4 ears corn)
  • 1 15-oz. container low fat ricotta cheese
  • 1 Cup chopped tomato (1 large)
  • 1 TB. olive oil
  • 1 TB. white wine vinegar
  • 1/2 tsp. TURKISH OREGANO, optional
  • 1/4 Cup grated Parmesan cheese for sprinkling, optional
  • 1/4-1/2 tsp. salt, optional
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
       

To prepare the pesto, in a food processor or blender, combine the basil, garlic, pine nuts and cheese. Pulse until coarse. If you are using a blender you may need to dig in with a spatula to stir things up a few times. While running, pour in the olive oil. Taste, add salt and PEPPER as desired.

Bring a large pot of water to a boil. In a small bowl, combine the tomato, olive oil and vinegar plus OREGANO, if using, and stir to combine. Set aside while cooking the pasta. Once the water is boiling, add the pasta, beans and corn. Cook for 7-8 minutes, drain and rinse. Place the ricotta cheese in a large serving bowl (this dish can be hard to mix well, so make sure you have a roomy bowl). Add the pesto and stir to combine. Add the pasta/veggie mix and toss well but gently to coat. Pour the tomato mix over the pasta and stir. Sprinkle with extra Parmesan cheese and salt and PEPPER to taste and serve.

Prep. time: 25 minutes
Cooking time: 8 minutes
Serves: 6-8


Nutritional Information:
Servings 8; Serving Size 2 cups (262g); Calories 560; Calories from fat 280; Total fat 31g; Cholesterol 125mg; Sodium 360mg; Carbohydrate 54g; Dietary Fiber 7g; Sugars 4g; Protein 21g.



Description
Price
Qty
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
$3.99


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