Colourful, perfectly al dente and packed with nutritious ingredients, this bright Barilla Pappardelle pasta recipe is an elevated restaurant meal. With a homemade pesto and some spinach for a veggie punch, Barilla's premium Pappardelle is also garnished with edible flowers, making it a beautiful dish you'll surely want to serve-up at your next backyard dinner party to impress your guests.
Ingredients 2 Number of Servings
8 nests of Barilla Pappardelle Pasta (about 4 nests per person)
½ cup spinach
1 handful fresh basil
1 cup coconut milk
2 tbsp grated Parmigiano-Reggiano
1 tbsp cornstarch
3 garlic cloves
1 tsp onion powder
½ tsp salt
black pepper to taste
Edible flowers to garnish
In a large pot, cook your Barilla Pappardelle pasta until al dente, about 7 minutes. Reserve ½ cup of pasta water and set aside.
Using a high-powered blender or food processor, combine the spinach, basil, coconut milk, Parmigiano-Reggiano cheese, cornstarch, garlic, onion powder, salt and pepper. Blend until completely smooth.
Transfer the sauce onto a large pan and simmer on low for about 3 minutes, just until the sauce thickens.
Once pasta is cooked, toss with the pasta sauce until well coated, garnish with edible flowers, and serve.