Enjoy new, Italian-inspired dishes with our favorite pappardelle recipes.
February 07, 2013
1 of 12Photo: Francesco Tonelli
Perfect with Pappardelle
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.
2 of 12Photo: Levi Brown
Pappardelle with Mushrooms
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.
3 of 12Photo: Iain Bagwell
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.
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.
5 of 12Photo: Randy Mayor
Heirloom Tomato and Herb Pappardelle
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.
6 of 12Photo: Randy Mayor
Pappardelle with Lemon, Baby Artichokes, and Asparagus
The lemon adds a zesty appeal to this hearty pasta dish, full in flavor and low in calories.
7 of 12Photo: Becky Luigart-Stayner
Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Easy and filling, this handsome entrée is a good choice for Meatless Monday or a weeknight vegetarian dinner.
8 of 12Photo: Oxmoor House
Summer Pappardelle with Tomatoes, Arugula, and Parmesan
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.
9 of 12Photo: Randy Mayor
Pasta with Roasted Butternut Squash and Shallots
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.
10 of 12Photo: Randy Mayor
Pasta with Asparagus and Mushrooms
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.
12 of 12Photo: Becky Luigart-Stayner
Chicken in Mustard with Beans, Garlic, and Mascarpone
For a hearty, well-rounded dinner, serve the marinated chicken with Asiago coated pappardelle and a fresh house salad.