Enjoy new, Italian-inspired dishes with our favorite pappardelle recipes.
Pappardelle is a broad, flat pasta, commonly compared to wide fettuccine. The name stems from the Italian verb pappare–to gobble up–and that’s exactly what you’ll want to do as it pairs perfectly with a variety of sauces and meats.
First up is Pappardelle with Salmon and Leeks, as elegant as it is easy. Rosy salmon and pale green leeks are tossed with broad ribbons of pappardelle pasta and fresh herbs. If you can't find pappardelle, cut fresh lasagna sheets into wide strips.
View Recipe: Pappardelle with Salmon and Leeks
In one of our favorite mushroom and pasta dishes, truffle oil is used to impart rich, earthy flavor and complement the savory
porcini mushrooms. Leftover oil also serves as a great dressing for a small side salad to accompany the meal.
View Recipe: Pappardelle with Mushrooms
An admittedly pricey ingredient, lobster fancies up any dinner and is worth the splurge. Opt for lobster tails--versus whole
live lobsters--to bring the cost down.
Sustainable choice: Look for tails from American lobsters trapped off the New England or eastern Canadian shores.
View Recipe: Creamy Lobster Pappardelle
The trick to this pappardelle recipe is in the timing. Have all the ingredients prepped and ready to go before beginning to
cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.
View Recipe: Pappardelle with Baby Spinach, Herbs, and Ricotta
This simple-to-prepare vegetarian entrée may become your summertime standby. Use any combination of heirloom tomatoes you
like—a variety of colors and tastes is ideal. The tasty sauce can double as a bruschetta topping for an easy appetizer. Add
grilled shrimp for a heartier dish.
View Recipe: Heirloom Tomato and Herb Pappardelle
The lemon adds a zesty appeal to this hearty pasta dish, full in flavor and low in calories.
View Recipe: Pappardelle with Lemon, Baby Artichokes, and Asparagus
Easy and filling, this handsome entrée is a good choice for Meatless Monday or a weeknight vegetarian dinner.
View Recipe: Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
This summer dish is vibrant in color and flavor. If your cooked pasta is clumping together, just rinse it under hot water,
drain thoroughly, and then toss with the tomato mixture and arugula.
View Recipe: Summer Pappardelle with Tomatoes, Arugula, and Parmesan
Nutty cheese with caramelized roasted shallots and squash get just the right hint of herbs from sage. Serving over elegant
pappardelle pasta gives it an elegant look and perfect bite to match the delicately roasted topping.
View Recipe: Pasta with Roasted Butternut Squash and Shallots
Quick and easy to make, this dish pays homage to fresh asparagus. For a tasty touch, drizzle a few drops of truffle oil over
View Recipe: Pasta with Asparagus and Mushrooms
This homemade pasta dish was created by Chris Hastings, renowned chef at Hot and Hot Fish Club in Birmingham, Alabama. The
green peas and asparagus add a punch of gorgeous color, while the mushroom broth lends rich flavor to this recipe.
View Recipe: Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus
For a hearty, well-rounded dinner, serve the marinated chicken with Asiago coated pappardelle and a fresh house salad.
View Recipe: Chicken in Mustard with Beans, Garlic, and Mascarpone