
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pappardelle with artichokes, butter beans, and pistou
Vegetarian, Soy-Free
4 Servings, 520 Calories/Serving
20–30 Minutes
We love the crowd-pleasing range of flavors and colors in this vegetarian main course, inspired by the Mediterranean.
In your bag
- 10 ounces pappardelle (contains eggs)
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- 1 red bell pepper
- 2 cups cooked butter beans
- 1 cup cooked artichoke hearts
- 1 lemon
- 6 or 7 sprigs fresh flat-leaf parsley
- Sun Basket pistou (basil - Parmesan - olive oil - fresh garlic - salt)
Nutrition per serving
Protein: 18g (36% DV), Fiber: 8g (32% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 1.5g (8% DV), Cholesterol: 40mg (13% DV), Sodium: 520mg (22% DV), Carbohydrates: 73g (24% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains:
Milk, Eggs, Wheat
Instructions
Wash produce before use
1
Cook the pappardelle
While the water heats and the pappardelle cooks, prepare the vegetables.
2
Prep the vegetables
- Peel and finely chop enough shallots to measure ¼ cup.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the bell pepper.
- Rinse the butter beans.
3
Cook the vegetables and sauce
While the vegetables cook, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the pasta
- Zest the lemon; cut the lemon into wedges for garnish.
- Strip the parsley leaves from the stems.
- Coarsely chop the parsley leaves.
Serve
Kids can!
- Press the garlic (if you have a press).
- Measure the shallots and garlic.
- Rinse the butter beans.
- Strip the parsley leaves.
- Drizzle the pasta with the pistou.