Tomato Pappardelle with Pesto & Parm

tomato pappardelle with pesto parm
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound Tomato Pasta Dough
  • 4 tablespoons butter
  • 1/2 cup pesto
  • 2/3 cup finely grated parmesan
  • salt and pepper


Cut the pasta dough into pappardelle.

In a large pot of boiling, salted water, cook the pappardelle, stirring often, just until al dente, about 3 minutes.

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.