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Tomato Pappardelle with Pesto & Parm

Tomato Pappardelle with Pesto & Parm

by 3 people

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Makes: 4 servings

Prep: 1 hr 30 mins

Cook: 5 mins

  • 1 pound Tomato Pasta Dough
  • 4 tablespoons butter
  • 1/2 cup pesto
  • 2/3 cup finely grated parmesan
  • salt and pepper
  1. Cut the pasta dough into pappardelle.
  2. In a large pot of boiling, salted water, cook the pappardelle, stirring often, just until al dente, about 3 minutes.
  3. Meanwhile, in a large, heavy skillet over medium heat, melt the butter. Stir in the pesto. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Add 1/2 cup of the pasta cooking water; toss gently. Sprinkle with the cheese; season with salt and pepper. Toss again, adding more cooking water if necessary to thin the sauce.