Pappardelle with Artichokes, White Beans, and Pistou
Dreaming of the Mediterranean? Go for fresh pasta with sweet roasted red peppers, buttery beans, and pistou, a Provençal herb sauce that’s like pesto without the nuts.
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Cooking tools:
- Microplane
- Garlic press
- Chef's knife
- Cutting board
- Pot
- Skillet
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Serving bowl
Ingredients
- 7 ounces Talluto’s fresh pappardelle (contains eggs)
- 1 organic red onion
- 1 or 2 cloves organic peeled fresh garlic
- ¼ pound roasted red peppers
- 1 cup cooked white beans
- ½ cup cooked quartered artichoke hearts
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket pistou (extra virgin olive oil - basil - Parmesan - garlic)
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