I found this awesome sprouted wheat pappardelle at Trader Joes, and I’ve been so excited to make it! I decided it would be best without a sauce, so the flavor of the pasta really shines through. It’s been so cold and rainy, a big bowl of warm veggies and noodles sounded so delicious. I call this Tuscan because I’m adding cannellini beans, sun dried tomatoes, and roasted red peppers. I also added in some asparagus, goat cheese, and olives to add some salt and green. I love a big one pot, comforting, yet healthy dinner like this!
½ lb. pappardelle (I used TJ’s sprouted wheat)
½ lb. asparagus spears, cut
1 roasted red pepper, sliced
5 sun dried tomatoes, chopped
1 can cannellini beans, drained
2 oz. goat cheese, crumbled
8 green olives, sliced
Salt and pepper
Crushed Red Pepper
Bring a large pot of water to a boil, drop in pasta. In the last minute of cooking, add asparagus. Drain, add back to pot. Keep heat on low, add red pepper, tomatoes, and beans, toss to combine and heat though. Season with salt, pepper and crushed red pepper flakes.
Plate, sprinkle with basil and goat cheese.