Fresh Herb Pappardelle

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Fresh Herb Pappardelle
Prep Time
40 min
Cook Time
10 min
Recipe by: Honest Cooking

Feel free to switch up the vegetables based on the season!


Pasta Dough

  • 2 Eggland’s Best eggs (large)
  • 2 Eggland’s Best eggs (large), yolks only
  • 2 tablespoons olive oil
  • 3 cup all-purpose flour
  • Pinch of salt
  • 2 tablespoons water
  • 4 cups of loosely packed herbs, finely chopped (can be a mixture of basil, parsley, chives, oregano or even arugula)

Pasta Dish

  • 1 bunch asparagus, trimmed
  • 1 cup fresh peas
  • 4 tablespoons unsalted butter
  • 1 leek, cut in half lengthwise and sliced thin
  • 2 cups of arugula, washed
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Parmesan and fresh herbs, to garnish, optional
  • Salt and pepper, to taste


Serving Size
21 g
  Saturated Fat
7 g
149 mg
112 mg
54 g
Dietary Fiber
4 g
11 g

In a food processor, pulse eggs, olive oil, flour, salt, and water together until a crumbly mixture forms. Test to make sure it is the correct consistency by pressing together a handful to see if it forms a dough ball. Add more water or flour to adjust, if needed.

Turn the mixture out onto a lightly floured surface and knead together along with the herbs. Knead for a few minutes until it is smooth.

Wrap in plastic or a damp towel and allow to rest for 30 minutes.

Divide the dough in half or into smaller, more manageable pieces and roll out into rectangles. You may also use a pasta machine. Roll to the lowest setting in the machine, passing the dough through twice at each setting. Or, roll out as thin as you can with a rolling pin.

Layer the sheets of dough on a sheet pan with flour between the layers. Top with a damp towel while you roll out all of the dough.

Cut the sheets into ¾ inch wide strips. Let them dry out as you continue cutting.

Bring a pot of salted water to a boil. Blanch asparagus and peas until tender and bright green.

Reserve the same water and bring it to a boil again to cook the pasta.

Melt butter in a medium-hot saucepan and cook the leeks.

Toss in the asparagus and peas. Remove from heat.

Cook pasta for about 3 minutes or until al dente.

Toss pasta in olive oil along with arugula and then combine with the vegetable-butter mixture.

Garnish with lemon zest, parmesan, and additional fresh herbs, if desired. Taste and adjust salt and pepper.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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