Tuesday, May 16, 2017

Pappardelle Pasta with Roasted Summer Vegetables and Goat Cheese

In preparation for the delicious summer veggies that are to come, I couldn't help myself from making a recipe that highlights them. This pasta is the perfect summer lunch or side dish for grilled chicken or fish at dinner. The pappardelle (egg pasta) soaks up all the juices from the roasted veggies and the goat cheese melts over the pasta, creating a creamy sauce. Served hot or cold, this pasta is a winner. I recommend pairing it with a cold, sparkling white wine.


1. Preheat oven to 425. Line a baking sheet with silpat or parchment paper.
2. Place veggies in an even layer on the baking sheet. Drizzle with olive oil and season with oregano, garlic powder, salt and pepper; toss to combine. Roast for 20 minutes.


3. Meanwhile, cook the pasta according to package instructions; drain.



4. Place the cooked pasta, roasted veggies, walnuts, goat cheese and basil in a large mixing bowl. Squeeze lemon juice over and toss gently until combined.


5. Transfer the pasta to serving bowls and finish with fresh cracked pepper.


Pappardelle Pasta with Roasted Summer Vegetables and Goat Cheese
Serves 6

All you need:
3 ears corn, kernels removed
2 zucchini, trimmed and diced
1 pint cherry tomatoes
1 pint orange grape tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste

8 oz. pappardelle pasta

1/2 cup chopped walnuts, toasted
4 oz. crumbled goat cheese
10 fresh basil leaves, chopped
Juice of 2 lemons
Freshly cracked black pepper, for finishing

All you do:
1. Preheat oven to 425. Line a baking sheet with silpat or parchment paper.
2. Place veggies in an even layer on the baking sheet. Drizzle with olive oil and season with oregano, garlic powder, salt and pepper; toss to combine. Roast for 20 minutes.
3. Meanwhile, cook the pasta according to package instructions; drain.
4. Place the cooked pasta, roasted veggies, walnuts, goat cheese and basil in a large mixing bowl. Squeeze lemon juice over and toss gently until combined.
5. Transfer the pasta to serving bowls and finish with fresh cracked pepper.

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