In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pappardelle with wilted greens, hazelnuts, and ricotta salata
Soy-Free, Vegetarian, <600 Calories
2 Servings, 600 Calories/Serving
Pappardelle comes from the Italian word pappare, which means “to devour.” And that’s exactly what we love to do with these noodles, tossed with hearty greens, rich hazelnuts, and pleasantly salty ricotta salata.
In your bag
- 7 ounces Talluto’s fresh pappardelle (contains eggs)
- 1 or 2 organic shallots
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 tablespoons dry-roasted hazelnuts
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby spinach or other leafy greens
- ½ cup organic peas
- 1½ ounces ricotta salata
Calories 600, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 260mg (11% DV), Total Carb. 69g (25% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Eggs, Tree Nuts (hazelnut), 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.
Wash produce before use
Cook the pappardelle
Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water. Return the pappardelle to the pot. While the water is heating and the pappardelle is cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Peel and finely chop the shallots.
- Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.
Cook the vegetables; finish the pasta
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley and cook until the liquid has thickened slightly, 1 to 2 minutes.
Stir in the spinach (in batches if needed), peas, 1 tablespoon [2 TBL] lemon juice, and 2 tablespoons [3 TBL] butter (from your pantry) or 1 tablespoon [2 TBL] oil; cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the pappardelle to individual bowls and crumble the ricotta salata over the top. Garnish with the hazelnuts and serve.
- Juice the lemon.
- Strip the parsley leaves.
- Crush the hazelnuts.
- Crumble the ricotta salata.
- Garnish with the hazelnuts.