Sunday, April 20, 2008

Pappardelle, Revisited

I spent the weekend with my parents in Cincinnati, and my mom asked me to make dinner Saturday night because we were having Maggie and Justin over. We went over to Trader Joe's to browse, and she told me that she had 3 peppers at home to use, and that was it. I told her I loved the pappardelle I used in this recipe, and she said that it sounded really good. I decided to change it up a bit, adding a few different veggies, and using a tapenade for the sauce base. I paired this with mutli-grain bread slathered in roasted garlic and olive oil. Mom, dad, Mags and Justin loved it, I hope you do too!


Pappardelle with Veggies
Serves 6

2 packages of Spouted Wheat Papperdelle
2 1/4" slices of pancetta
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
20 cremini mushrooms, sliced
2 cloves of roasted garlic, smashed
1 can of artichoke hearts, quartered
10 green olives, sliced
1 jar of tapenade (we used roasted pepper and artichoke)
salt and black pepper, to taste
1/2 tsp. crushed red pepper flakes
1/2 tsp. oregano
1/2 cup parmesan, plus extra to pass around the table


Cook pasta according to directions.
Sautee pancetta in a nonstick skillet over high for 4-5 minutes, until brown. Drain onto a paper towel and set aside. Pour out most of the rendered fat. Add onion, peppers, and mushrooms in a the same skillet over medium heat, and saute' for 10 minutes, until softened.
Add artichokes, olives, and garlic, toss to combine.
Add pasta, pancetta and tapenade, season with salt and pepper, gently toss to combine.
Serve warm with parmesan cheese and garlic bread.


1 comment:

Katie said...

YUM! I LOVE veggie pasta with garlic bread. Looks amazingly delicious. And I love the idea of a tapenade for the sauce base. I would have never thought of that!