Pecorino Pappardelle Recipe

Cook the Pappardelle

In a large pot, bring water to a boil and add salt. Add the roasted red pepper pappardelle and cook according to package instructions until al dente. Drain and set aside.

Make the Pesto

In a food processor, combine pecans, basil, garlic, parmesan, olive oil, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.

Prepare the Focaccia Dough

In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. Then mix in flour, salt, and olive oil until a dough forms. Knead for about 5 minutes until smooth.

First Rise

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Shape and Second Rise

Preheat the oven to 425°F (220°C). Punch down the dough and spread it onto a greased baking sheet. Dimple the surface with your fingers and drizzle with olive oil. Sprinkle minced garlic and rosemary over the top. Let it rise for another 20 minutes.

Bake the Focaccia

Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

Combine and Serve

In a large bowl, toss the cooked pappardelle with the pecan pesto until well coated. Serve topped with grated pecorino cheese and alongside slices of garlic focaccia.