Fresh Herb Pappardelle

Fresh Herb Pappardelle
Prep Time
40 min
Cook Time
10 min
Yield
6
Recipe by: Honest Cooking

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

Make This Recipe

Ingredients

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

Preparation

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.

Nutrition

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

Learn More
Information per Serving
Serving Size 1
Calories 446
Fat 21 g
Saturated Fat 7 g
Cholesterol 149 mg
Sodium 112 mg
Carbohydrates 54 g
Dietary Fiber 4 g
Protein 11 g