Pappardelle with artichokes, butter beans, and pistou
Vegetarian, Family-Friendly, Soy-Free, Diabetes-Friendly, Mediterranean
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.
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)
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.
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.