In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fresh pappardelle with chorizo, chickpeas, and ricotta salata
2 Servings, 680 Calories/Serving
Our take on traditional Bolognese is full of feisty flavor, thanks to spiced chorizo, hearty chickpeas, fresh baby kale, and crumbled ricotta salata.
In your bag
- 7 ounces fresh pappardelle
- 1 cup cooked chickpeas
- ½ pound fresh loose chorizo (contains pork and spices)
- ½ cup organic mirepoix (onions - carrots - celery)
- 2 tablespoons tomato paste
- 3 ounces organic baby kale or other leafy greens
- 1½ ounces ricotta salata
- 1 teaspoon red chile flakes (optional)
Calories 680, Total Fat 29g (37% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 900mg (39% DV), Total Carb. 76g (28% DV), Fiber 8g (29% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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.
Wash produce before use
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 ⅓ cup [⅔ cup] pasta cooking water. Return the pappardelle to the pot; if needed, toss with about 1 teaspoon oil to keep the noodles from sticking. While the water is heating and the pappardelle is cooking, prepare the sauce.
Make the sauce
- Rinse the chickpeas.
- Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mirepoix and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the vegetables are softened and the tomato paste is caramelized, 2 to 3 minutes.
Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 1 to 2 minutes. Add ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce is thickened slightly and the chorizo is cooked through, 3 to 4 minutes.
Finish the dish
To the pan with the sauce, stir in the pappardelle, reserved pasta cooking water, chickpeas, and kale (the kale in batches if needed) and cook until the chickpeas are heated through and the kale is just wilted, 1 to 2 minutes. Remove from the heat and season lightly to taste with salt and pepper.
Transfer the pappardelle and sauce to individual bowls and crumble the ricotta salata over the top. Garnish with as many chile flakes as you like and serve.
- Separate the pappardelle.
- Time the pappardelle.
- Rinse the chickpeas.
- Measure the water for the sauce.
- Crumble the ricotta salata.