Pappardelle with artichokes, butter beans, and basil pistou

Vegetarian, Soy Free

2 Servings, 770 Calories/Serving

25 Minutes

Pistou is France’s answer to Italian pesto. The ingredients—basil, garlic, and Parmesan—are similar, though pistou doesn’t usually include nuts, and the flavor is equally wonderful.

Ingredients

  • 5 ounces pappardelle
  • 1 to 2 shallots
  • 2 to 3 garlic cloves
  • 3 ounces roasted red peppers
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 cup butter beans
  • ¾ cup marinated artichoke hearts
  • Pistou (basil leaves - Parmesan - garlic - salt - oil)
  • 1 to 2 shallots
  • 2 to 3 garlic cloves
  • 3 ounces roasted red peppers
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 cup butter beans
  • ¾ cup marinated artichoke hearts
  • Pistou (basil leaves - Parmesan - garlic - salt - oil)

Instructions

1

Cook the pappardelle

Bring a pot of salted water to a boil.
Add the pappardelle to the boiling water and cook until al dente, 10 to 12 minutes. Drain the pasta and reserve 1 ½ cups of the cooking water. While the pasta is cooking, prepare the vegetables.

2

Prep the vegetables

  • Peel and slice the shallot.
  • Finely chop the garlic.
  • Slice the roasted red peppers into ¼-inch-thick strips.
  • Zest the lemon, then cut into wedges.
  • Coarsely chop the leaves from the parsley.

3

Cook the vegetables

In a pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt, and cook until softened, and just starting to caramelize, 2 to 3 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Add the butter beans, artichoke hearts, peppers, and 1 cup of the pasta water. Bring to a boil, then lower the heat and simmer vigorously until the liquid has reduced by half. Stir in the remaining ½ cup pasta water. Add the drained pasta to the pan, and cook, stirring, until some of the liquid has absorbed, 1 to 2 minutes.
Remove from the heat, stir in the lemon zest and parsley, and season with salt and pepper to taste.

4

Serve

Transfer the pasta to individual bowls. Garnish with the pistou, and serve with the lemon wedges on the side.

Nutrition per serving: Calories: 770 Protein: 22g Total Fat: 39g Monounsaturated Fat: 25g Polyunsaturated Fat: 3g Saturated Fat: 6g Cholesterol: 5mg Carbohydrates: 90g Fiber: 11g Added Sugar: 0g Sodium: 1340 mg

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