Hand-Cut Pesto Pappardelle
with Zucchini & Mushrooms
Ingredients
- 6 Pasta Sheets
- 1 Zucchini
- 4 oz Mushrooms
- 1 Shallot
- 2 cloves Garlic
- 2 Tbsp Mascarpone Cheese
- 1 oz Garlic & Herb Flavored Butter
- 1/4 cup Grated Parmesan Cheese
- 3 Tbsp Basil Pesto
- 2 oz Sopressa (customizable option)
From your pantry: Olive Oil, Salt, Pepper
Instructions
-
Prepare the ingredients
Fill a medium pot 3/4 of the way with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the mushrooms. Halve, peel, and thinly slice the shallot(s). Peel and roughly chop 2 cloves of garlic. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers.
-
Cook the vegetables
In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot(s) and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
-
Cook the pasta
Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
-
Finish the pasta & serve your dish
To the pan, add the cooked pasta, pesto, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
Protein Variations
Sopressa
-
Additional step for sopressa
Stack the sopressa, then thinly slice. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced sopressa. Cook, stirring frequently and breaking apart any clumps, 4 to 6 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. Use the same pan to cook the vegetables.
-
Finish with sopressa
Finish the pasta and serve your dish as directed, topping with the crisped sopressa.
Ground Pork
-
Additional step for ground pork
In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a plate. Use the same pan to cook the vegetables.
-
Finish with ground pork
Finish the pasta and serve your dish as directed, adding the cooked pork to the pan.
📷 View Original Recipe Card
