Pappardelle with artichokes, butter beans, and pistou

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

Pappardelle with artichokes, butter beans, and pistou

Soy-Free, Vegetarian

2 Servings, 600 Calories/Serving

20 – 30 Minutes

We love the range of flavors and colors in this Mediterranean-inspired vegetarian main course. It comes together in only about 20 minutes.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 5 ounces pappardelle (contains eggs)
  • 1 or 2 shallots
  • Peeled fresh garlic
  • 3 ounces roasted red peppers
  • 1 cup cooked butter beans
  • ¾ cup cooked artichoke hearts
  • 1 lemon
  • Fresh flat-leaf parsley
  • Sun Basket pistou (basil - Parmesan - olive oil - garlic - salt)

Nutrition per serving

Calories: 600, Protein: 21g, Fiber: 10g, Total Fat: 19g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 1g, Saturated Fat: 2g, Cholesterol: 40mg, Sodium: 890mg, Carbohydrates: 84g, Total Sugars: 4g, Added Sugars: 0g.
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 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.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Rinse the butter beans.


Cook the vegetables and sauce

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until they begin 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 pasta cooking water. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until half the liquid has evaporated, 3 to 5 minutes. Stir in the remaining pasta cooking water and the pappardelle and cook, stirring, until the sauce has thickened, 1 to 2 minutes.
While the vegetables cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the pasta

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



Transfer the pasta to individual bowls. Drizzle with the pistou and serve with the lemon wedges.

Similar Recipes