RECIPES WITH PAPPARDELLE RECIPES

Name: Tapenade pappardelle with ricotta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 150g dried pappardelle pasta; 100g olives with rosemary and black pepper; 1 large garlic clove; 1 tbsp rinsed capers; 3 chopped sun-dried tomatoes; A handful of chopped flatleaf parsley; 60ml extra-virgin olive oil; 100g ricotta; Fresh basil leaves; 25g toasted pine nuts

TAPENADE PAPPARDELLE WITH RICOTTA RECIPE | DELICIOUS. MAGA…

Tapenade pappardelle with ricotta recipe | delicious. maga… image

A quick and easy pasta dish for two that’s ready in just 15 minutes. Whizz up the olive pesto in a flash and stir through pappardelle.

Provided by The delicious. food team

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield Serves 2

Number Of Ingredients 10

Ingredients

150g dried pappardelle pasta
100g olives with rosemary and black pepper
1 large garlic clove
1 tbsp rinsed capers
3 chopped sun-dried tomatoes
A handful of chopped flatleaf parsley
60ml extra-virgin olive oil
100g ricotta
Fresh basil leaves
25g toasted pine nuts

Steps:

Cook the dried pappardelle pasta in a large pan of salted boiling water according to the pack instructions. Meanwhile, make the tapenade: whizz the olives, garlic, capers, sun-dried tomatoes, parsley and olive oil to a coarse paste in a food processor (or pound in a pestle and mortar). Taste and season with black pepper, a little salt and lemon juice.
Lightly drain the pasta and toss with the tapenade. Dot it with the ricotta, scatter with fresh basil leaves and the toasted pine nuts, then roughly mix together and serve straightaway.

Nutrition Facts : Calories 783kcals, FatContent 50g (8.9g saturated), ProteinContent 17.7g , CarbohydrateContent 62.8g (6.9g sugars), FiberContent 5.7g

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW …

Slow-Cooker Short Rib Ragu over Pappardelle Recipe: How … image

An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 pounds boneless beef short ribs, cut into 2-inch pieces
8 ounces sliced mushrooms
1 small onion, chopped
2 small carrots, peeled and chopped
2 bay leaves
1 can (12 ounces) tomato paste
1/2 cup dry red wine
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 pound pappardelle
Parmesan cheese, grated or shaved, optional

Steps:

In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.

Nutrition Facts : Calories 302 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 18g protein.

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