Pesto Pappardelle Recipe
balsamic vinegar, marinated heirloom tomatoes, ricotta salata
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Ingredients
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Pasta and Sauce
Method
Preparation
- 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
Make the Pesto
In a food processor, combine fresh basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper.
- 3
Combine Pesto and Pasta
In a large bowl, toss the hot pappardelle with the pesto. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 4
Prepare the Tomatoes
Slice the marinated heirloom tomatoes and set aside.
- 5
Serve
Plate the pesto pappardelle and top with marinated heirloom tomatoes. Crumble ricotta salata over the top to finish.
