Fresh pappardelle with wilted greens, hazelnuts, and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Fresh pappardelle with wilted greens, hazelnuts, and ricotta salata

Soy-Free, Vegetarian, Family-Friendly

2 Servings, 680 Calories/Serving

20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

Chef's Tip

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.

Nutrition per serving

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.


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

Wash produce before use


Heat the water; prep the ingredients

Bring a medium sauce pot of generously salted water to a boil.
  • If using, let the butter come to room temperature.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Zest and juice the lemon, keeping the zest and juice separate.
  • 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 pappardelle

To the pot with the boiling water, add the pappardelle a few noodles at a time 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; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.
While the pappardelle cooks, cook the vegetables.


Cook the vegetables; finish the pasta

In a large frying pan over medium heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Add the shallots, garlic, 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. Working in batches if needed, stir in the baby greens and peas and cook until the greens are just wilted, 1 to 2 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley.
Remove from the heat and stir in half the Parmesan, 1 tablespoon [2 TBL] lemon juice, and the butter, if using, or 1 tablespoon [2 TBL] oil. (Set aside the remaining Parmesan for serving.) Season to taste with salt and pepper.



Transfer the pappardelle to individual bowls, crumble the ricotta salata over the top, and garnish with the hazelnuts. Serve the remaining Parmesan on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Strip the parsley leaves.
  • Crush the hazelnuts.
  • Crumble the ricotta salata.

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