Pappardelle with Pesto, Ricotta and Vegetables https://www.penzeys.com/shop/recipes/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. 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 PEPPER, to taste 12 oz. pappardelle pasta 1 1/2 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 PEPPER