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Pappardelle Recipes

February 07, 2013
Photo: Becky Luigart-Stayner
Enjoy new, Italian-inspired dishes with our favorite pappardelle recipes.
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Perfect with Pappardelle

Photo: Francesco Tonelli
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.

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Pappardelle with Mushrooms

Photo: Levi Brown
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.

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Creamy Lobster Pappardelle

Photo: Iain Bagwell
View Recipe: Creamy Lobster Pappardelle

An admittedly pricey ingredient, lobster fancies up any dinner, like this pappardelle dish, 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.

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Pappardelle with Baby Spinach, Herbs, and Ricotta

Photo: Francesco Tonelli
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.

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Heirloom Tomato and Herb Pappardelle

Photo: Randy Mayor
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.

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Pappardelle with Lemon, Baby Artichokes, and Asparagus

Photo: Randy Mayor
The lemon adds a zesty appeal to this hearty pasta dish, full in flavor and low in calories.

 

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Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Photo: Becky Luigart-Stayner
Easy and filling, this handsome entrée is a good choice for Meatless Monday or a weeknight vegetarian dinner.

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Summer Pappardelle with Tomatoes, Arugula, and Parmesan

Photo: Oxmoor House
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.

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Pasta with Roasted Butternut Squash and Shallots

Photo: Randy Mayor
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.

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Pasta with Asparagus and Mushrooms

Photo: Randy Mayor
Quick and easy to make, this dish pays homage to fresh asparagus. For a tasty touch, drizzle a few drops of truffle oil over the pappardelle.

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Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus

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.

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Chicken in Mustard with Beans, Garlic, and Mascarpone

Photo: Becky Luigart-Stayner
For a hearty, well-rounded dinner, serve the marinated chicken with Asiago coated pappardelle and a fresh house salad.

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