BARILLA PAPPARDELLE

WITH LAMB, PUMPKIN, AND RED WINE & GARLIC SAUCE

La Collezione Pappardelle

Made with

Barilla Egg Pappardelle

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  • Prep
  • Cook
  • Skill
    Casual


  • 631
    Calories
  • 31.4g
    Total Fat
  • 35.5g
    Protein
  • 48.7g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Pappardelle
  • 1 jar Barilla Red Wine & Garlic Sauce
  • 80ml Extra Virgin Olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 300g lamb meat (leg or shoulder), cut into 1.5 cm cubes
  • 1 bay leaf
  • 1 sprig rosemary
  • 250g pumpkin, skin removed and sliced
  • Salt and pepper, for seasoning
  • 1 bunch parsley, chopped
  • Rock salt, for pasta water
  • 120g Parmigiano Reggiano cheese

Instructions

  • TO START

    In a large fry pan, heat a little oil then gently cook onions and garlic.

  • BROWN THE MEAT

    Once golden, add the herbs and lamb. Brown the meat then add Barilla Red Wine & Garlic sauce and bring to a simmer for 10 minutes. Season to taste.

  • COOK THE VEGETABLES

    Place the pumpkin on a plate and season with salt and olive oil. Cover with plastic wrap and microwave on high for 2 minutes. Be careful of the steam when you take the plastic off. Cut the pumpkin into small cubes.

  • COOK THE PASTA

    Meanwhile, in a large pot bring plenty of water to the boil. Once boiling add rock salt, we recommend 7 grams of salt per litre of water. Add the Pappardelle and leave for 2 minutes before stirring.

  • COMBINE

    Drain the 2 minutes before the suggested cooking time and toss together in the sauce, cooking for a further 2 minutes.

  • SERVE

    Remove from the heat and add the cheese, stirring in the pumpkin and a drizzle of olive oil.

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