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Organic Sprouted Wheat Pappardelle with Fines Herbes

From Barn Goddess® Terri Nacke, The Cook

Ingredients:

• 1 Tablespoon organic Butter
• 1/2 cup organic whole-milk Ricotta Cheese
• 1 Tablespoon finely chopped Chives
• 1 Tablespoon chopped Tarragon or Basil
• 2 Tablespoons chopped flat-leaf Parsley (Italian Parsley)
• 3 Tablespoons finely grated Parmigiano-Reggiano Cheese
• Pinch or two of Sea Salt, preferably Fleur de Sel
• 8 ounces Organic Sprouted Wheat Pappardelle
• Freshly ground Black Pepper

Instructions:

This is an easy summer supper that won't heat the kitchen up too much!

Bring a large pot of salted water to a boil.  Put the butter in a medium stainless mixing bowl and prop it on top of the boiling water.  When the butter has melted, remove the bowl to the counter and whisk in the ricotta and parmesan cheeses, herbs and salt, until mixture is fairly smooth.  Now boil the pappardelle according to the package directions minus a minute or two, making sure the pasta is still slightly firm.  Scoop out about 1/2 cup of the cooking water from the pot, then strain the noodles.  Add the noodles to the prepared sauce and, using tongs, gently toss, adding as much of the reserved pasta water as it takes to create a creamy sauce.  Taste and finish with some fresh pepper and a bit more salt if needed.

Serve immediately and watch them gobble this one up.  Serves 4 as an appetizer or 2 as a full course.

Barn Goddess Tips:  Pappardelle are a wider version of Fettuccine.  Get creative with fresh herbs from your garden!  While the classic French "Fines Herbes" usually include parsley, chives, tarragon and chervil, any combination of fresh herbs will work fine for a year-round healthy "Fettuccine Fix".

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Learn more about Terri

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