Italian | Pasta | Sauces

Pappardelle Pasta with Parsley Pesto Sauce

This post may contain affiliate links. Please read my disclosure policy.

A rustic, super-simple pappardelle recipe: pesto sauce with parsley and pistachios with wide pasta noodles. Make it by hand right on a cutting board for a fresh, vibrant vegetarian dish!

Pappardelle Pasta with Parsley Pesto Sauce

Here’s one of our favorite vegetarian pappardelle pasta recipes.

It’s all about fresh, intensely flavorful pesto pasta sauce that doesn’t require a food processor (just a knife and a cutting board) tossed with those wide, chewy pappardelle noodles we can’t get enough of.

Sometimes it feels good — and absolutely necessary — to get back to basics in the kitchen.

Getting all your senses involved in the process of cooking — washing, chopping and tasting — involves your eyes, nose and the touch of your hands.

There’s nothing more grounding after a stressful day.

It also the cheapest form of therapy I know!

One of my favorite old books about food is Unplugged Kitchen by Viana La Place.

The description of her kitchen makes me want to move in:

Work surfaces in my kitchen are worn and well used. There’s my trusty chopping board, my grandmother’s colander, my small cast-iron stovetop grill (which I bought in Italy many years ago); my heavy stone mortar and pestle – without it I’d be lost.

My kitchen isn’t shiny and new; it’s lived-in and soft-looking, with a high ceiling and tall windows. Old tiles, some chipped, line the counter; walls and cabinets are painted the color of white butter…we eat at a very old, slightly creaky, wooden table.

Pasta with Cutting-Board Parsley Pesto Sauce

In my kitchen, the food processor is stored in a cabinet rather than on the countertop to save space.

It’s not that it’s that hard to haul it out (and I do).

But in the time it takes to get it plugged in and ready to go, I can make parsley pesto for pappardelle noodles right on my counter.

Pappardelle Pasta with Cutting-Board Parsley Pesto Sauce

 “If you should ask me to name a dish that a bit of parsley would fail to improve, I might be startled as by an impertinence.” – Angelo Pellegrini; The Food Lover’s Garden

Parsley is an herb, sure, but it’s becomes a fresh ingredient that I almost treat like a vegetable.

I throw it in salads and arrange in small piles on the dinner plate if there aren’t other greens in the house, like baby spinach or arugula.

I think Italian parsley tastes like the essence of springtime.

It has as an intense green, and almost floral quality that I love.

This pesto is delicious with wide pasta noodles like the pappardelle shown here, or try it with fettuccine noodles or penne pasta.

Pappardelle Pasta with Pistachio Parsley Pesto

Pappardelle Pasta with Parsley-Pesto Sauce

Familystyle Food
Rustic pappardelle with an easy parsley pesto recipe made with parsley and pistachios. Unplug the food processor and make this simply delicious sauce right on your cutting board!
Print Pin
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Pasta
Cuisine Italian
Servings 4 servings

Ingredients

  • ¼ cup (35 g) pistachios or whole almonds, toasted for 10 minutes in the oven at 350 degrees
  • 2 tablespoons (30 g) chopped red onion or shallot
  • 1 scallion, chopped
  • 1 garlic clove, crushed with flat side of a chef's knife
  • 2 cups Italian flat-leaf parsley leaves, (from about 1 large bunch)
  • cup (75 ml) extra virgin olive oil
  • cup (35 g) grated Parmigiano Reggiano cheese
  • Kosher salt
  • Freshly ground black pepper
  • ½ pound (225 g) pappardelle or fettuccine pasta
  • ½ pound (225 g) green beans, stem ends trimmed and sliced in half

Instructions 

  • Bring a large pot of salted water (about 1/4 cup kosher salt for 5-6 quarts water) boil.
  • Put the pistachios on a cutting board and chop into crumbs with a large knife. Pile the onion, scallion, garlic and parsley on top and chop everything together until fine.
  • Transfer parsley mixture to a bowl. Stir in olive oil, cheese, 1 teaspoon salt and black pepper to taste.
  • Put the pasta into the boiling water and cook until almost al dente. Toss in the green beans and cook a few more minutes. Just before draining, scoop out ¼ cup of the pasta water and stir into the pesto.
  • Toss the hot pasta and green beans with the pesto and serve. Sprinkle with additional cheese, if desired.

Notes

Inspired by a recipe in The Splendid Table's How to Eat Supper.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 50g | Protein: 15g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 168mg | Potassium: 518mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3068IU | Vitamin C: 48mg | Calcium: 189mg | Iron: 4mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

14 Comments

  1. Made this for dinner last night and we LOVED it! My mezzaluna is small (or the block it sits in!) so I had to switch over to a board as it was overflowing! Really tasted like ‘spring’ … and was easy too. Thanks for posting.

    1. Shirley, that makes my day! So glad it was a success. My mezzaluna doesn’t have that little block, but I can see how the ingredients here would easily make a big heap.

  2. Winter can have a devastating effect on our bodies and minds – I hope spring brings you sunshine, both in the sky and in your heart!
    This dish looks like the most wonderful way of bringing sprint into our mouths! Definitely added to my “must make” list and pinned!

  3. I feel like I’ve been feeling a bit “meh” recently too, I attribute a lot of it to the everlasting winter season! I’m hoping with a new season, I’ll feel rejuvenated and get inspired!

    This pasta is beautiful Karen!! Your photos are stunning. I have no idea why it took me so long to discover your blog, but I’m so glad I did.

    1. This winter was so long and hard, wasn’t it? Could have been one out of Little House on the Frozen Prairie. Thanks for visiting Laura! I’m glad to have found you, too.

  4. It sounds like a case of the mean reds. Who knows why they come, but it’s always best to chase them away with whatever means you’ve got. I’m glad you’re on the mend and thanks for always sharing such lovely, accessible food.

    1. Erin – I’m happy to hear from you…thanks for the kind words. I’m well on way way to chasing the meanies out of town! All the best.

  5. I can relate to those feelings so well (anxiety is a frequent unwanted guest of mine). Glad you are turning a corner! Your pasta is so fresh and beautiful for spring, I love the quick pesto too!

  6. I am beyond sorry to hear that you have had such a difficult time. You certainly never let on. Maybe it was the stress of the move? I suppose we will never know,but is seems you are well on the mend now. I hear you about the physicality of working with food, really touching it. I too find myself using my machines less often. This looks glorious. You certainly have not lost your touch with either the food or the camera! Complimenti, amica!

    1. I thank you, Adri. The consequences of moving had a lot to do with it, but it was also the Perfect Storm of factors coming together that made me unwell. Focusing on the things I love always helps! And eating it too 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.