Pappardelle with wilted greens, hazelnuts, and ricotta salata

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, Family-Friendly, Vegetarian

2 Servings, 590 Calories/Serving

20 Minutes

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh pappardelle
  • 1 or 2 organic shallots
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 tablespoons roasted hazelnuts
  • 1 teaspoon red chile flakes (optional)
  • 3 ounces organic baby spinach or other leafy greens
  • ½ cup peas
  • 1½ ounces ricotta salata

Ingredient IQ

A favorite way to add mild heat to most any dish, red chile flakes tend to contain every part of the dried chile: skin, seeds, and ribs (the hottest part because they hold the most capsaicin). They’re most often crushed dried cayenne chiles, though serranos and jalapeños are also frequently in the mix, along with ancho and árbol chiles and sometimes even sweet bell peppers. Heat and color can vary widely depending on the brand.

Nutrition per serving

Calories: 590, Protein: 20g (40% DV), Fiber: 5g (20% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 75mg (25% DV), Sodium: 270mg (11% DV), Carbohydrates: 66g (22% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Stir in 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 heats and the pappardelle cooks, prepare the remaining ingredients and cook the vegetables.

2

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.]
  • 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.

3

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 or 1 tablespoon [2 TBL] oil and cook until the spinach is just wilted, 1 to 2 minutes.
Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pappardelle to individual bowls and crumble the ricotta salata over the top. Garnish with the hazelnuts and serve.

Kids Can!

  • Juice the lemon.
  • Strip the parsley leaves.
  • Crush the hazelnuts.
  • Crumble the ricotta salata.
  • Garnish with the hazelnuts.

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