Summer Pappardelle with Tomatoes, Arugula, and Parmesan
If your cooked pasta is clumping together, just rinse it under hot water, drain thoroughly, and then toss with the tomato mixture and arugula.
If your cooked pasta is clumping together, just rinse it under hot water, drain thoroughly, and then toss with the tomato mixture and arugula.
I could tell this would need a few flavor-boosters, so while it was delicious, the recipe was more of a base for additions. I added toasted pine nuts, fresh basil in place of some of the spinach-arugula mix, white wine instead of lemon juice, crushed red pepper, lemon-pepper, and tangy goat cheese instead of parmesan. Served with a simple salad of romaine lettuce and marinated artichoke hearts. My husband ate two servings, I had one.
this is a go to recipe I have been making it since it ws published. It is great for pot lucks, even guys who are not salad lovers go for a second helping. I use Lemon Pepper Pappardelle noodles from Trader Joes, they usually have all the ingredients I need.
Very solid recipe. I make one addition - shrimp!
I have made this many times exactly like the recipe. It is a great summer recipe.
I have been making this every summer since it came out. We love it...I have made it with different pasta's since I have a hard time finding pappardelle here. I have made it for guests and they have requested the recipe....Quick, Easy and Tasty what more can you ask for!