Quick and Rustic Pappardelle
Whole Wheat Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts
I had a rare afternoon off the other day - lunch with a friend and then a quick pit stop at Soulard Market - the oldest farmer's market in the country west of the Mississippi.
I went in search of fresh farm-raised rabbit, which I'll be cooking up tonight. (I know, what is it with me and little farm animals?)
While strolling the aisles, I found the stand of Pappardelle's Pasta, an artisanal pasta company from Denver. They had an eye-catching display of dried pasta shapes in all colors and sizes, but I restrained myself to trying just one flavor, toasted-onion whole wheat pappardelle. The noodles cooked up beautifully - not too mushy or starchy. I'm already planning another trip to try some other flavors.
I went in search of fresh farm-raised rabbit, which I'll be cooking up tonight. (I know, what is it with me and little farm animals?)
While strolling the aisles, I found the stand of Pappardelle's Pasta, an artisanal pasta company from Denver. They had an eye-catching display of dried pasta shapes in all colors and sizes, but I restrained myself to trying just one flavor, toasted-onion whole wheat pappardelle. The noodles cooked up beautifully - not too mushy or starchy. I'm already planning another trip to try some other flavors.
Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts
makes 2 entrees or 4 side dishes
1 small onion, finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup oil-packed sundried tomatoes, drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth or water
Salt and fresh ground black pepper
8 ounces dried pappardelle
Italian parsley leaves
1/4 cup toasted walnuts, coarsely chopped
In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.
Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.
Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.
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makes 2 entrees or 4 side dishes
1 small onion, finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup oil-packed sundried tomatoes, drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth or water
Salt and fresh ground black pepper
8 ounces dried pappardelle
Italian parsley leaves
1/4 cup toasted walnuts, coarsely chopped
In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.
Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.
Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.
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