This pasta recipe is everything I want in a savory spring recipe. Creamy, lemony, packed with whatever greens you can get your hands on from your local farmer’s market. Oh, and topped with toasty golden brown breadcrumbs - yes please. Something about thick pappardelle noodles instantly elevates a dish. They look so elegant on a plate, and pasta sauces cling deliciously to them. If you can get your hands on fresh pappardelle noodles from a nearby market, I’d highly recommend giving those a try! Otherwise, I really love this brand that sells dried pappardelle and is sold at retailers nationwide.
This dish begins by sautéing aromatics with the chopped up stems from a leafy green before later folding in the more tender leafy parts. When I lived in Santa Monica I would use Bloomsdale Spinach, which is delicious but not super easy to find. If you can get your hands on it, use it! If not, swiss or rainbow chard is a perfect substitution. Check out the Riffs section at the bottom of the recipe for ways to spin this recipe and make it your own.
Creamy Lemon Pappardelle with Greens + Breadcrumbs - easy enough to throw together on a weeknight, and fancy enough to serve on a weekend!
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