Pesto Pappardelle Recipe
Artichoke hearts, sun-dried tomatoes, kalamata olives.
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Ingredients
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Pasta
Pesto Sauce
Toppings
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook Pasta
Add the pappardelle pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain Pasta
Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Making the Pesto Sauce
- 4
Blend Ingredients
In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, grated Parmesan cheese, olive oil, lemon juice, salt, and black pepper.
- 5
Process until Smooth
Blend the ingredients until you achieve a smooth paste. You can add a little reserved pasta water if the sauce is too thick.
Combining Everything
- 6
Mix Pasta and Pesto
In a large mixing bowl, combine the drained pappardelle pasta with the pesto sauce. Toss until all the pasta is evenly coated.
- 7
Add Toppings
Gently fold in the marinated artichoke hearts, chopped sun-dried tomatoes, and chopped kalamata olives.
Serving
- 8
Plate the Dish
Serve the pesto pappardelle in bowls, garnished with extra grated Parmesan if desired.