It’s time for another tasty creation at Casita de Kimlai 😁. This week I’m playing around with pappardelle noodles. Wow, these guys are super fresh and super wide. Since the noodles have so much real estate I thought it would be a good idea to create a hearty sauce to match the hearty noodle. Wait, did that make sense?
I love adding meat, mushrooms and veggies in my pasta especially arugula. I’ve been on an arugula kick lately, it literally goes well with everything. The sauce is simple = BUTTER! It’s also super important to keep some of the pasta water aka liquid gold, to add to your pasta sauce. The pasta water is filled with starch from the noodles, it thickens up the sauce and adds flavor. What’s your favorite “extras” that you put in your pasta? Leave comments below.
This meal was created with products from @milkandeggscom, fresh farm to table goodies delivered to my front door. HAPPY EATING.
https://www.instagram.com/p/BiBaZ_AF53i/?taken-by=kimlaiyingling
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people
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- 4 oz. Domenico's Fresh Papparedelle
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 handfull arugula
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup crimini mushrooms
- 1/2 tsp thyme
- 4 oz. sliced beef I used Milk and Eggs Beef Stroganoff strips
- 1 tbsp feta cheese
Ingredients
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- Cook the fresh noodles as directed on the label
- saute the crimini mushrooms in a bit of olive oil - let the shrooms cook for just a few minutes
- Add the beef strips, butter, salt and pepper and the thyme
- Check on the pasta, which should be al dente. Save a cup of pasta water
- Add a little pasta water to the mushroom and meat mixture and stir
- Add the pappardelle noodles and mix
- Last step! Add arugula
- TOPPINGS : I used a tasty pesto with sundried tomatoes from Milk and Eggs. ENJOY!
