Fresh Pappardelle Alla Italian Flag
with Roasted Cherry Tomatoes, Greens & Grana Padano
Cooking time
10 minutes
Servings
4
Calories
500 /serving
Tricolore is what Italians call their national flag, referring to the red, green and white stripes. These three colours are highlighted in this speedy pasta dish, which starts with wide ribbons of fresh pappardelle cooked to al dente. Kids will love the mega-size shape and the toothy texture. Sauce the noodles with oven-roasted cherry tomatoes, wilted leafy greens and lots of grated Grana Padano cheese. Fly that flag at the dinner table!
We will send you:
- 15ml Minced garlic
- 180g Baby greens (baby spinach or kale)
- 560g Cherry tomatoes
- 450g Fresh pappardelle
- 15ml Tomato paste
- 60ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pot
Strainer
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
6 g
Sodium
560 mg
Total Carb
74 g
Sugars
5 g
Protein
18 g
Fibre
7 g
Preparation
Roast the tomatoes
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. On a lined sheet pan, toss the tomatoes with a drizzle of oil and S&P. Roast, 8 to 10 min., until beginning to burst.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Sauté the spinach
In the same pot, heat a drizzle of oil on medium-high. Add the garlic, tomato paste and spices. Sauté, 30 sec. to 1 min., until fragrant. Add the spinach and sauté, 3 to 4 min., until wilted.
Make the sauce & combine the pasta
To the pot of spinach, add the pasta, tomatoes, demi-glace, ½ the cheese, 2 tbsp butter and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
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