I’ve been buying Pappardelle’s Pasta for years now. Every Sunday at my Highlands Ranch Farmer’s Market, I grab a couple packages of their flavored linguini, angel hair, orzo, pappardelle or ravioli pastas and then with great anticipation head over to their website to find a creative recipe for my latest purchase. Pappardelle offers a recipe for each of their flavored pastas, but if your in a crunch for time, all of them make a tasty quick weeknight meal simply dressed with a brown butter sauce.
Elegant enough to serve at a dinner party and easy enough to take on group camping trips, the meals you create from Pappardelle’s Pasta are always crowd pleasers. My friend Carol Grape even makes a kugel casserole out of their chocolate flavored pasta for our SMDRA Annual Charity Christmas Breakfast. But you better get a bite of it fast, or it’s gone.
Since 1984 Pappardelle’s Pasta has been providing the finest restaurants, hotels and resorts with their artisanal pastas. They offer over 100 flavors of dried pasta and fresh-frozen ravioli, sauces and pestos, each handcrafted in small batches using traditional Italian pasta making techniques.
Pappardelle’s is available directly to consumers in very limited places such as select farmers’ markets around the country and a few specialty gourmet retail stores, you’ll find a list of locations on their website. I was glad to see my Highlands Ranch Whole Foods has started carrying their products.
I’ve blogged about Pappardelle’s a few times. A complicated titled Sweet Potato Pappardelle con Salsa di Noci is actually a simple sweet potato pasta that’s mixed with walnuts and mascarpone cheese for a delicious savory and creamy dinner. And one of my all time favorites is Basil Tangerine Flavored Pasta with Shrimp. And their vibrant colored Sun-dried Tomato Pasta with broccoli and Parmesan makes a wonderful meal.
My latest meal used their lemon basil pasta and adding artichokes and sauce from the recipe on their website, ended up a fresh and vibrantly flavored meal. Topped with some grated Parmesan and served with a nice glass of wine you’re feeling elegant in no time.
Pappardelle’s has generously offered a giveaway of six packages of their flavored pastas for one of my U.S. readers. Just head over to their website and browse the incredible offerings and leave a comment on my blog about which flavor sounds right up your alley. Winner will be chosen randomly. Contest ends midnight April 20.
- 1 lb. Pappardelle’s Lemon Basil Pasta
- 1, 8 oz pack frozen artichoke hearts (i used canned)
- Juice from 2 lemons
- 2 tablespoons olive oil
- 2 cloves garlic, left whole
- 1 yellow onion, thinly sliced
- 1 ½ cups dry white wine
- ½ bunch Italian parsley, chopped
- Salt and freshly ground pepper, to taste
- Thinly slice the artichoke hearts.
- Heat olive oil over medium heat in sauté pan or skillet. Add garlic, onion and drained artichoke slices. Sauté 3 – 5 minutes, or until onions just begin to turn golden but before they brown. Immediately deglaze the pan with ½ cup white wine. Allow wine to evaporate, stirring frequently to prevent scorching.
- The instant the wine evaporates, add the remaining wine and lemon juice. For creamier taste, add 8 oz. Pappardelle’s Lemon Alfredo Sauce. Season to taste with salt and pepper. Reduce heat to low and simmer, covered, for 20 minutes (or until artichokes are tender). Remove the garlic cloves and add the parsley.
- Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain, reserving ½ cup of pasta water. Place pasta in large, pre-heated serving bowl. Pour over the sauce and toss thoroughly. If pasta appears too dry, add some of reserved pasta water and toss again.
- Serve immediately.
Lemon Basil Pasta…It’s What’s for an Elegant Dinner.
I have received no compensation or free product from Pappardelle’s Pasta. I just happen to love this product.
On this day..
- Lemon Butter Baked Shrimp - 2014
- Shrimp Burritos Con Queso for #Sundaysupper - 2014
- Just Grilled, Eclectic Big Dude - 2010