Meal Kit
Wild Mushroom Pappardelle Pasta
With Sundried Tomatoes and Basil Pesto
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Tree Nuts (Pine Nuts), Milk, Eggs, Wheat
Chef
Justin Paruszkiewicz
Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the Italian verb ‘pappare’, meaning to gobble up. We are sure you will gobble this delicious Italian dish up. The elegant noodles and hearty wild mushrooms in this dish are perfect compliments, leaving you wishing that there were seconds.
In Your Box (serves 2)
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0 cup Basil Pesto
- 0 oz. Julienned Sun-Dried Tomatoes
- 0 oz. Wild Mushrooms
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0 oz. Pappardelle Pasta
- 0 Parsley Sprigs
- 0 Shallot
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq4k0wP4
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Calories0
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Carbohydrates0g
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Net Carbs0g
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Fat0g
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Protein0g
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Sodium0mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Chop the shallot, parsley, and sun dried tomatoes.
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2 Sauté the Vegetables
Heat a large sauté pan over medium heat. Add 1 tbsp. oil to the pan. When oil is hot, add the shallot and cook for 1 minute or until translucent. Place the mushrooms and sundried tomatoes to the pan and cook until the mushrooms are beginning to brown. Add the pesto, half the chopped parsley, and the pasta to the pan. Mix together until warm and incorporated. If pasta and sauce are too thick, add a little more oil to loosen it up.
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3 Plate the Dish
Place the pasta in the middle of the plate, twirling it upwards to give it height. Top with asiago cheese (optional) and parsley for garnish.
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4 Cook the Pasta
In a large pot, bring 3 quarts of water and 1 tbsp. of salt to a boil. When the water is boiling, add the pasta. Cook the pasta for 5-6 minutes or until al dente (firm to the bite). Strain the pasta and cool with cold running water to stop the coking process. Let it strain and dry. The dryer the pasta, the better the pesto will stick.
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