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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Vegetables
While the pasta cooks, thinly slice the fennel bulb and sunchokes. You can choose to peel the sunchokes or leave the skin on for more texture.
- 3
Sauté the Vegetables
In a large skillet over medium heat, melt the butter. Add the sliced fennel and sunchokes and sauté for about 5-7 minutes, or until they are tender and lightly golden.
- 4
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet with the sautéed vegetables. Pour in the lemon juice and a splash of reserved pasta water. Toss everything together to coat, adding more pasta water if needed to create a sauce.
- 5
Season and Serve
Remove from heat and stir in chopped parsley. Season with salt and black pepper to taste. Serve immediately.
