Pappardelle with butternut squash and baby kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pappardelle with butternut squash and baby kale

Pappardelle with butternut squash and baby kale

Soy-Free, Vegetarian, Protein Plus

2 Servings, 740 Calories/Serving

30–40 Minutes

Pappardelle comes from the Italian verb pappare, which means “to gobble up”—exactly what you’ll be doing with this dreamy pasta dish. The wider noodles can hold up to hearty additions, like this creamy ricotta and chunks of sweet winter squash. We love topping pasta with walnuts for texture, especially when there’s some lemon zest involved to play up their nutty flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 5 ounces pappardelle
  • 1 to 2 shallots
  • Peeled fresh garlic
  • Fresh thyme
  • 1 lemon
  • ¼ cup walnuts
  • 1 tablespoon unsalted butter
  • ½ pound peeled chopped butternut squash
  • 3 ounces baby kale
  • ½ cup fresh ricotta

Nutrition per serving

Calories 740, Total Fat 32g (41% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 610mg (27% DV), Total Carb. 86g (31% DV), Fiber 11g (39% DV), Protein 28g
Contains: Milk, Eggs, Tree Nuts, Wheat


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

Wash produce before use


Cook the pasta

Bring a pot of salted water to a boil. Add the pappardelle and cook until just tender, 8 to 10 minutes. Drain, reserving ¾ cup pasta cooking water.
While the pappardelle cooks, start the pasta sauce.


Prep the pasta sauce ingredients

  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1½ teaspoons.
  • Strip the thyme leaves from the stems; discard the stems.
  • Zest the lemon, then cut the lemon into wedges.


Toast the walnuts

In a dry pan over medium-low heat, add the walnuts and cook, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool.


Cook the squash

In the same pan used for the walnuts, over medium-high heat, warm the butter and 1 teaspoon oil until hot but not smoking. Add the butternut squash, season with salt, and cook, stirring occasionally, until tender and starting to brown, 5 to 7 minutes. Add the shallot and cook, stirring a few times, until just caramelized, 4 to 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute.


Cook the kale; finish the pasta

Reduce the heat to medium. Add the kale and ½ cup of the reserved pasta cooking water. Cook until the kale wilts and the liquid has reduced slightly, 2 to 3 minutes. Add the cooked pappardelle and the remaining ¼ cup of reserved pasta water. Cook until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper.


Transfer the pappardelle to individual bowls. Garnish with the ricotta and walnuts and serve with the lemon wedges on the side.