EXPLORE:

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.

Ingredients

  • 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.

Instructions

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.

5

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.

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). Not a significant source of trans fat.
Contains: milk, wheat, eggs.

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