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

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.

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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.
  • 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)
Chef's Tip
Pistou means “pounded” in the Provençal dialect known as Occitan, which makes sense because pistou is traditionally made by pounding the ingredients in a mortar with a pestle.

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

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

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 just beginning to soften and caramelize, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the bell pepper, beans, artichoke hearts, and 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 pappardelle and cook until the pasta is heated through and the sauce has thickened, 1 to 2 minutes.
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.
Remove the pasta from the heat and stir in the lemon zest and parsley. Season to taste with salt and pepper.

Serve

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

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.