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PAPPARDELLE PASTA CRACKED

Guys, this pasta 100% tastes like summer! It is a celebration of fresh, seasonal produce and high quality ingredients. Use this handy store locator to find DeLallo products near you! Don’t forget to pin this for later!

If you’ve got extra DeLallo Pappardelle Egg Nest Pasta in the pantry, (or if you’re reading this in colder months!) be sure to make our favorite fall pasta recipe: braised beef pappardelle - it is luscious, hearty, and perfect on a cool evening. We recommend a light green salad (something with an oil-based salad dressing, nothing creamy). Even without the addition of heavy cream, the corn and basil cream sauce is thick and clings to the pappardelle pasta. The flavors of this pasta recipe are bright and summery. What To Serve With This Pappardelle Pasta Toss until heated through, then serve with parmesan, basil, and black pepper. To reheat pasta: place pasta in a skillet, then heat with a few tablespoons of water over medium heat. Trust me, you don’t want to skip this important step! Also, the addition of reserved cooking water will thicken the sauce with the natural starch from the pasta, creating a velvety smooth, thick, luscious sauce. This process helps the sauce stick to the pasta and coat it evenly. Why do we recommend heating them through in a warm skillet? Don’t just toss the pasta with sauce in a mixing bowl, oh no. Okay, this is major! Biggest tip from working in restaurant kitchens is that the pasta should always be finished with the sauce in a pan. Why It’s Important To Toss The Pasta With Sauce Before Serving Serve with a generous pinch of flaky sea salt.

PAPPARDELLE PASTA CRACKED

To serve: drizzle each serving with a little extra virgin olive oil, then add extra Parmesan, basil, and freshly cracked black pepper to taste.

Give one final toss, then divide between bowls. Toss to thoroughly combine, the add ¼ cup of reserved pasta cooking water to thin out. Combine cooked pasta, blistered tomatoes, basil cream sauce, reserved corn kernels, and ¼ cup Parmigiano Reggiano in the large skillet over medium heat. Add cherry tomatoes, season with ½ tsp Kosher salt, then cook until blistered, about 6-8 minutes, stirring often.

Meanwhile, heat remaining 2 Tbsp olive oil in a large skillet (can use the same one as before!) over high heat. Blend until very smooth, about 20-30 seconds. Add ⅓ cup mascarpone cheese and ½ cup packed basil. Transfer the corn kernels and red onion to a blender (or food processor fitted with blade attachment), reserving ¼ cup of corn - set this aside. Add corn kernels, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Add red onion, then sauté until translucent, about 2 minutes. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Before draining, reserve about ½ cup cooking liquid. Place DeLallo Pappardelle Egg Nest Pasta in the water, then use tongs or a spatula to break up the nests a bit. Season generously with Kosher salt (a good 2 Tbsp). Bring a large pot of water to a rapid boil.

Parmigiano Reggiano (freshly grated, please!).

If you’ve got a favorite dairy-free cheese, we recommend adding to help replace the saltiness that Parmesan adds to the dish! Looking to make this pasta entirely dairy-free? Simply omit the mascarpone cheese (it’ll be a slightly thinner sauce) and leave out the Parmesan at the end. Since it’s warm out, we’re keeping things seasonal with a homemade basil cream sauce! You’re going to love it. You can serve them with everything from a meaty bolognese to a lighter lemon garlic sauce. These authentic Italian noodles cook to a perfect al dente in 9 minutes, have the most amazing chew, and are a glorious pale golden hue thanks to farm-fresh eggs and durum wheat. Grab the best pappardelle noodles you can get your hands on! We’re using our favorite DeLallo Pappardelle Egg Nest Pasta.

Pappardelle with Corn, Blistered Tomatoes, and Basil Cream Sauce Ingredients For Pappardelle with Basil Cream Sauce