In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Pappardelle with artichokes, butter beans, and pistou
Soy-Free, Vegetarian, No Added Sugar, <600 Calories
2 Servings, 590 Calories/Serving
20 Minutes
We love the range of flavors and colors in this Mediterranean-inspired dish. And we love that it comes together in just 20 minutes.
In your bag
- 7 ounces Talluto’s fresh pappardelle
- 3 organic scallions
- 1 or 2 cloves organic peeled fresh garlic
- 2 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
- Sunbasket pistou (extra virgin olive oil - basil - Parmesan - garlic)
Nutrition per serving
Calories 590, Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 290mg (13% DV), Total Carb. 77g (28% DV), Fiber 7g (25% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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, Sesame.
Instructions
Wash produce before use
1
Cook the pappardelle
Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving 1 cup [1½ cups] pasta cooking water.
While the water is heating and the pappardelle is cooking, prepare the vegetables.
2
Prep the vegetables
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green part for garnish.
- 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.
3
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 white part of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting 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, then 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 until the sauce has thickened, 1 to 2 minutes.
While the vegetables and sauce are cooking, prepare the remaining ingredients.
4
Prep the lemon and parsley; finish the dish
- Zest and juice half the lemon; cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the pan from the heat and stir in the lemon zest, as much lemon juice as you like, and the parsley. Season to taste with salt and pepper.
Serve
Transfer the pappardelle and sauce to individual bowls, drizzle with the pistou, garnish with the green part of the scallions, and serve with the lemon wedges.
Kids Can!
- Press the garlic (if you have a press).
- Rinse the beans.
- Juice the lemon.
- Strip the parsley leaves.
- Drizzle the pistou.
- Garnish with the scallions.