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Heirloom Cherry Tomato Pappardelle Pasta

Posted on Sep 19, 2015 in Lunch Tales | 0 comments

Fresh tomatoes, herbs, and cheese; what could be better? Switch it up by using tarragon or thyme instead of basil. We can’t wait to pack this for a great lunch, hot or cold!

8 ounces uncooked pappardelle (wide ribbon pasta)
2 cups assorted heirloom cherry tomatoes, cut in half
2 cloves garlic, finely chopped

½ cup fresh basil leaves, chiffonade
3 tablespoons olive oil
¼ cup parmesan shavings
Salt and Pepper to taste

  1. Heirloom Cherry Tomato Pappardelle Pasta.Cook pasta according to package directions, omitting salt and fat. Drain
  2. While pasta cooks heat 3 tablespoons olive oil in a large nonstick sauté pan over medium high heat. Sauté cherry tomatoes for about 1 minute, stirring occasionally, turn heat to medium and add garlic. Sauté for 1 additional minute.
  3. Toss the drained pappardelle into the sautéed tomatoes, add basil and parmesan shavings, and toss again. Salt and pepper to taste. Serves 4

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