Nothing screams cozy winter supper like a swirl of fresh pasta...Am I right, or am I right?
Grab your handy KitchenAid attachment to roll your pasta dough, or purchase fresh pasta sheets from the dairy section of the grocery store. We won't judge. Pappardelle is hearty cut of pasta, allowing 1-inch-wide noodles to catch the pesto precisely.
If you're up for serving a protein, top each nest with some gulf shrimp, poached scallops, or even a grilled chicken breast. Otherwise, this dish is super delightful with a pinch of parmesan.
Pair the pasta with a fresh arugula salad, studded with Marcona almonds and shaved parmesan ribbons. A drizzle of olive oil, squeeze of lemon, and sprinkle of Maldon salt and black peppr will do the trick.
P.S. You can make the pesto earlier in the day and cover/refrigerate.
1 pound fresh pappardelle
1/4 cup The Mighty Olive Tuscan oil
Juice of 1 lemon
2 cloves garlic
2 cups basil
1/2 cup pine nuts
1/4 cup parmesan, plus more to garnish
Sea salt and black pepper
1. Place garlic, basil, pine nuts, lemon juice, salt, pepper, and parmesan in a food processor. Pulse until well-combined. Continue to blend while evenly pouring olive oil until a smooth paste has formed. Set aside.
2. Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, approximately 4 minutes. Drain, and reserve 1/2 cup pasta water.
3. While warm, toss pappardelle with basil pesto until evenly combined. Add pasta water, if needed. Garnish with shaved parmesan cheese.
Get your grocery list here.
PAIR WITH | Moss Roxx Lodi Ancient Vine Zinfandel 2013
"With a mixture of elegance and power, this gorgeous 2013 over-delivers. And while being at-once dense and chewy, it is still soft, round and smooth. The sense of cherry and raspberry fruits and the touch of spice lend itself not just to heartier fare, but also to the almost hidden nature of pesto, the "fresh" basil and earthy mystery that are pignoli. Its beauty and refinement are perfectly mirrored in the brightness that is pasta dressed in pesto." - Brian Herrera, Memphis wine expert