I didn’t realize this, but the word “pappardelle” is derived from the verb “pappare”, which means “to gobble up”. Which is appropriate, because I ate this in about 30 seconds. You could obviously use any kind of pasta. But I love the way papardelle is so big and fat.
The only thing from my CSA that I used in this dish is the goat cheese. But in my opinion, it was a pretty good use of the goat cheese.
1 big clove of garlic, chopped
1 tbs olive oil
1/2 cup roasted red peppers (I just used the jar kind, but you can make your own if you are ambitious)
4 oz goat cheese
1 tbs chopped fresh basil
1 tbs fresh grated parmesan cheese.
1 package of pappardelle pasta
- Bring a largish pot of water to a boil. Add the pasta and cook according to package, drain and return to pot.
- Meanwhile, saute the garlic in the olive oil in a large skillet.
- Add the goat cheese and roasted red peppers to the skillet and cook on medium-low until the cheese is melted and the peppers are hot.
- Use an immersion blender to puree the pepper mixture.
- Add the pepper and goat cheese mixture to the pasta and toss to coat.
- Garnish with chopped basil and parmesan cheese.
I served it with a simple little arugula salad. I had all these leftover pomegranate seeds from the salad I made a few days ago. Good stuff!
If you’ll recall, I had lots of cheese leftover from the last CSA share I received, and then received THREE NEW CHEESES in this week’s share. I knew I could never eat all that cheese alone, so I did one better and shared it with some friends while watching the ball drop. Happy New Year!