JG's One Pot Pappardelle
A family favorite
Serves two
Ingredients
EVOO
Onion, diced
Garlic, minced
Cremini Mushrooms, sliced
Green Zucchini, cleaned
Corn, off the cob
Butternut Squash, diced and blanched
Corn Stock
Heavy Cream
Rao's Basil Pesto
Parmesan cheese, grated
Tallutos Pappardelle
Pistachio, roasted and chopped
2 basil leaves, whole
Preparation
In a large frying pan over medium heat, saute onion and garlic about 3-5 minutes until soft and translucent.
Add squash, mushrooms, and zucchini. Cook about 7-10 minutes until soft and taking color.
Add stock, heavy cream, and Rao's. Turn up the heat to start simmering. Reduce and thicken.
In a sperate pot, cook pappardelle in boiling water for about 7-8 minutes until just below al dente. Add to pan with vegetables and sauce along with parmesan cheese.
Stir and combine coating all noodles. Serve and garnish with chopped roasted pistachio and basil leaf.
Tags
