Fresh pappardelle with wilted greens, hazelnuts, and ricotta salata
Because fresh pasta cooks much more quickly than dried, this toothsome vegetarian main course is ready in 20 minutes or less.
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 (contains eggs)
- ½ teaspoon red chile flakes (optional)
- 3 ounces baby spinach
- 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 as it cooks. Be sure to stir the noodles a few times as they cook to keep them separated, and start checking if they’re ready after the first 3 minutes in the boiling water.
Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 4.5g, Saturated Fat: 9g (45% DV), Cholesterol: 45mg (15% DV), Sodium: 700mg (29% DV), Carbohydrates: 78g (26% DV), Total Sugars: 8g, 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.