Lemony Artichoke Pappardelle
Week of 08/26/2019 to 08/30/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields4 servings
Yields4 servings
  • 2 andouille sausage links
  • 1/2teaspoon Salt
  • 1pound pappardelle pasta
  • 3tablespoons extra-virgin olive oil
  • 2cloves garlicminced
  • 1 medium yellow onionfinely diced
  • 1(12-ounce) jar or canned artichoke heartshalved,
  • Juice of 1 lemon
  • 2tablespoons white wine vinegar
  • 1cup vegetable broth
  • 6 basil leaveschopped, divided
  • 4tablespoons unsalted butter
  • 1/2teaspoon freshly ground black pepper
  • Freshly grated Parmesan cheesefor garnish
  • 1cup cherry tomatoeshalved
  1. Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
  2. While the water is boiling, add the extra virgin olive oil to a large skillet and heat over medium-high heat. Add the garlic and yellow onion and sauté together for about 3 minutes.
  3. Add the artichoke hearts, cherry tomatoes lemon juice, white wine vinegar, dried parsley, salt, pepper and vegetable broth. Bring to a simmer for about 10 minutes, or until the liquid has reduced to half and coats the back of the spoon.
  4. Stir in half the basil. Add the butter and let it melt into the sauce. Stir and turn down the heat on the sauce until pasta is ready.
  5. When the pasta is cooked, drain and toss it in the skillet with the sauce and remaining basil.
  6. Finish with some freshly grated Parmesan cheese and serve.