Jul 14 2026
Restaurants›Eleven Eleven Mississippi›Pistachio Pesto Pappardelle Recipe

Pistachio Pesto Pappardelle Recipe

Inspired by Eleven Eleven Mississippi
Time1h
Serves4

house-made pappardelle, oven roasted cauliflower & pistachio pesto

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Ingredients

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Pappardelle

Oven Roasted Cauliflower

Pistachio Pesto

Method

Pappardelle

  1. 1

    Make the Dough

    Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until a shaggy dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

  3. 3

    Roll Out the Dough

    After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. Cut the sheets into wide strips to make pappardelle.

Oven Roasted Cauliflower

  1. 4

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 5

    Prepare the Cauliflower

    Cut the cauliflower into florets and place them in a mixing bowl. Drizzle with olive oil, garlic powder, salt, and black pepper. Toss to coat evenly.

  3. 6

    Roast the Cauliflower

    Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until golden and tender, stirring halfway through.

Pistachio Pesto

  1. 7

    Blend the Pesto Ingredients

    In a food processor, combine the shelled pistachios, fresh basil leaves, grated Parmesan cheese, garlic cloves, and lemon juice.

  2. 8

    Add Olive Oil

    With the food processor running, gradually pour in the olive oil until the pesto reaches your desired consistency. Season with salt to taste.

Combine and Serve

  1. 9

    Cook the Pappardelle

    In a large pot of salted boiling water, cook the pappardelle for 3-4 minutes or until al dente. Drain and reserve some pasta water.

  2. 10

    Combine Everything

    In a large mixing bowl, combine the cooked pappardelle, roasted cauliflower, and pistachio pesto. Toss gently to combine, adding reserved pasta water if needed to loosen the sauce.

  3. 11

    Serve

    Serve the Pistachio Pesto Pappardelle warm, garnished with additional grated Parmesan and a sprinkle of crushed pistachios if desired.

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