Fresh pappardelle with wilted greens, hazelnuts, and ricotta salata
Soy-Free, Vegetarian, Family-Friendly
Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, fresh pasta cooks quickly, so this vegetarian dinner can be made in just 20 minutes.
In your bag
- 2 tablespoons unsalted butter (optional)
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- 1 lemon
- 3 or 4 sprigs fresh flat-leaf parsley
- 3 tablespoons roasted hazelnuts
- 7 ounces fresh pappardelle
- ½ teaspoon red chile flakes (optional)
- 3 ounces baby greens (such as spinach or kale)
- ⅔ cup peas
- 3 tablespoons grated Parmesan
- 1½ ounces ricotta salata
Because of its higher moisture content, fresh pasta cooks much faster than dried and can clump together more easily. Be sure to stir the noodles a few times as they cook to keep them separated and start checking for doneness after the first 3 minutes in the boiling water.
Calories: 680, Protein: 24g (48% DV), Fiber: 6g (24% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 85mg (28% DV), Sodium: 450mg (19% DV), Carbohydrates: 70g (23% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.