Take advantage of your summer herb garden (or local farmers market) to make this quick and easy summer dish that is sure to impress any palate! The fresh chives, parsley, and basil bring a burst of flavor that embodies the essence of summer. This pappardelle recipe is not only delightful to the taste but also simple and quick to prepare, making it perfect for those warm summer evenings when you crave something light yet satisfying.
Quick Summer Pappardelle
Directions:
Boil pappardelle al dente (about 1 minute less than package directions).
Drain the pasta and reserve ½ cup of cooking water.
In Dutch Oven or Skillet heat olive oil over medium low heat. Add garlic and stir until it is golden brown (about 3 minutes).
Add in red pepper flakes, salt, and pepper.
Mix in pasta with other ingredients in dutch oven.
Add lemon juice and zest along with reserved pasta water.
Stir in freshly grated parmesan cheese.
Mix in parsley, chives, basil leaves, and chopped castelvetrano olives.
Separate into bowls and top with additional freshly grated parmesan (we think more is more with this step). Enjoy!
INGREDIENTS
Serves 3-4
12 oz. Pappardelle Noodles
⅓ cup freshly grated (plus more for serving)
¼ cup extra virgin olive oil
6 smashed garlic cloves
1.5 tsp. Kosher salt
1.5 tsp. Black pepper
½ tsp. Red pepper flake
Juice & Zest of 1 lemon
¾ cup pitted and chopped Castelvetrano olives
¼ cup chopped parsley
3 tablespoons chopped chives
¼ cup chopped basil leaves
