| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 20g | 10g | 60g |
| sugars | fibre | protein | salt |
| 9g | 4g | 29g | 1g |
You know, when I first stumbled upon this recipe for Pappardelle pasta with lamb’s lettuce and parmesan, I wasn’t sure how it’d tango with my good ol’ Midwestern taste buds. But boy, was I in for a surprise. This simple pasta dish has quickly become a beloved favorite, delighting my palette with its vibrant and fresh flavors reminiscent of a lush Nebraskan garden.
Nature’s Bounty in a Dish:
The true star of our Pappardelle pasta dish? The humble lamb’s lettuce. This flavorful green not only adds the crispness that sets this recipe apart but is also packed with vitamins, minerals, and dietary fiber. Let’s not forget about the garlic and onion either, two tasty ingredients well-known for their health benefits – they bring a depth to the dish that nothing else could.
Comfort Food with a Classy Twist:
Growing up in Nebraska, comforting and hearty dishes like corn casseroles and beef stews were common table fare. Likewise, Pappardelle pasta with lamb’s lettuce and parmesan feels welcome and familiar in its satisfy-your-soul goodness, but with a dash of sophistication. The parmesan lends the dish a delightful quirk, while the optional heat of red pepper flakes is a titillating game-changer. It’s comfort food for the contemporary household, with an enticing allure that even my big family can’t resist!
This recipe could easily become a part of your weekly dinner routine, especially considering its versatility. Pair it with Crispy Parmesan Chicken if you’re in the mood for a non-vegetarian ensemble, or complement it with a Winter Panzanella for a truly vegetarian feast. Either way, you’re in for a treat!
What You’ll Need
- 12 ounces of pappardelle pasta
- 1 pound of lamb’s lettuce
- 2 cups of freshly grated Parmesan cheese
- 1 tablespoon of olive oil
- 6 cloves of garlic, minced
- 1 medium-sized onion, chopped
- 2 cups of cherry tomatoes, halved
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of white wine
- 1/2 teaspoon of red pepper flakes (optional)
Method
Step One
Begin by boiling a large pot of water and adding 1 teaspoon of salt to it. Once the water is boiling, add the pappardelle pasta and cook according to the instructions on the packet. Once cooked, drain the pasta but reserve 1 cup of the pasta water to use later.
Step Two
While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent. This should take about 5 minutes.
Step Three
Next, add the cherry tomatoes to the skillet and continue to sauté. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of red pepper flakes (optional). Once the tomatoes have softened, remove the skillet from the heat.
Step Four
Pour in the white wine into the skillet and stir to deglaze, scrapping the bottom of the skillet with a spatula. Return the skillet to the heat and bring to a boil. Once the wine is reduced by half, add the lamb’s lettuce to the skillet.
Step Five
Cook the lamb’s lettuce until it has wilted, then add the cooked pasta to the skillet. Toss everything together until the pasta is well coated in the onions, garlic, cherry tomatoes, and lettuce mixture.
Step Six
Turn off the heat and add the freshly grated Parmesan cheese. Toss the mixture until the cheese has melted and is evenly distributed throughout the pasta. If the sauce seems too thick, use the reserved pasta water to adjust the consistency.
Step Seven
Serve the pappardelle pasta hot. You may wish to add additional Parmesan cheese on top if desired. Enjoy your meal!
