Pappardelle with artichokes, butter beans, and pistou

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

Signature Sauce

Pappardelle with artichokes, butter beans, and pistou

Vegetarian, Family-Friendly, Soy-Free, Diabetes-Friendly, Mediterranean

2 Servings, 530 Calories/Serving

20 – 35 Minutes

We love the range of flavors and colors in this Mediterranean-inspired vegetarian main course. And we love that it 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.
  • 5 ounces dried pappardelle (contains eggs)
  • 1 or 2 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 ounces roasted red peppers
  • 1 cup cooked butter beans
  • ¾ cup cooked quartered artichoke hearts
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket pistou (EVOO - fresh basil - Parmesan - fresh garlic)

Ingredient IQ

The word pappardelle comes from the Italian verb pappare, which means “to gobble up”—exactly what you’d want to do with the luscious wide egg noodles, which originated in Tuscany.

Nutrition per serving

Calories: 530, Protein: 17g (34% DV), Fiber: 8g (32% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 45mg (15% DV), Sodium: 300mg (13% DV), Carbohydrates: 64g (21% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, 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


Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook until just tender, 10 to 12 minutes. Drain, reserving 1 cup [1½ cups] pasta cooking water.
While the water heats and the pappardelle cooks, prepare the vegetables.


Prep the vegetables

  • 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].
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Rinse the butter beans.


Cook the vegetables and sauce

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 4 tsp] oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until they start to soften and caramelize, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the roasted red peppers, beans, artichoke hearts, and half the reserved pasta cooking water and season with salt. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until about half the liquid has evaporated, 3 to 5 minutes. Stir in the pappardelle and remaining pasta cooking water and cook, stirring, until the sauce has thickened, 1 to 2 minutes.
While the vegetables cook, prepare the remaining ingredients.


Prep the lemon and parsley; finish the dish

  • Zest the lemon; cut the lemon into wedges for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the pan from the heat and stir in the lemon zest and parsley. Season to taste with salt and pepper.



Transfer the pappardelle and sauce to individual bowls, drizzle with the pistou, and serve with the lemon wedges.

Kids Can!

  • Measure the shallots.
  • Press the garlic (if you have a press).
  • Rinse the beans.
  • Strip the parsley leaves.
  • Drizzle the pistou.

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