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There’s nothing quite like the feeling of knocking up a 15-minute meal, using only 9 ingredients, and being left with empty plates! How can something so simple to make be so delicious? And it’s healthy too. Bonus.
THIS RECIPE IS INSPIRED BY ADAM SWANSON & EVERYDAY GOURMET
If you don’t know much about me, then I can tell you that I have a somewhat unhealthy obsession with the Food Network. Actually, pretty much any show that involves food. I’ve either seen it, or I wanna see it.
This recipe is inspired by the show Everyday Gourmet with Justine Schofield. Season One, Episode Nine. The show is available to watch in the UK on Amazon Prime.
On the show, the Chef Adam Swanson is making one of his pasta dishes ‘Pappardelle with Rocket and Walnuts’. I just loved the idea of this so much. It was so quick and easy. I knew I wanted to create a 100% real food version and include some of my favourite ingredients that I love to eat with pasta.
Firstly, to make this dish out of 100% real food ingredients, all I would have to do is swap out fresh white pappardelle with either fresh or dried whole wheat pappardelle. It’s that easy!
And then my twist, a beautiful combination of Italian flavours that work perfectly with pasta.
- Sundried tomatoes for an intense tomato flavour
- Chopped garlic for a punchy depth of flavour and,
- Basil for it’s sweet fragrant, slightly peppery taste.
Finally, I’m forgoing the cheese, which is used in abundance on the show’s recipe. Organic cheeses are absolutely considered real food, so you can include it if you want to. But here, I’m opting in preference of a cheese-free alternative.
Now, don’t get me wrong I absolutely love cheese. And, Adam’s original recipe! However, I am trying to lose weight and cheese is a weakness of mine. So, I’m trying to cut back just a little.
I promise you won’t miss it! The other flavours I’ve added are punchy enough on their own.
WHAT INGREDIENTS DO I NEED FOR THIS WHOLE WHEAT PAPPARDELLE RECIPE?
This recipe uses minimal ingredients. NINE to be exact. Each and every component is so flavourful its own right, but when combined, take the word ‘flavour’ to a whole other level. The superstars of the dish are:
- Whole Wheat Pappardelle
- Sundried Tomatoes (in olive oil)
- Extra Virgin Olive Oil
- Salt & Pepper
TIP: Use the best extra virgin olive oil you can afford as it will become the sauce for the dish. During cooking, the walnuts and sundried tomatoes will add a beautiful fragrance to the oil, and that will then coat every strand of pappardelle. Divine!
HOW DO YOU MAKE WHOLE WHEAT PAPPARDELLE WITH SUNDRIED TOMATOES, ROCKET AND WALNUTS?
Check out the below step-by-step instructions, or scroll down to find the printable recipe card.
STEP-BY-STEP RECIPE INSTRUCTIONS
Step 1: In a saucepan of boiling water add ¼ tsp salt and cook your Whole Wheat Pappardelle according to the packet instructions.
Step 2: While the pasta is cooking, prepare your remaining ingredients and get your equipment ready.
Step 3: When the pasta has about 5 minutes remaining, start to cook the rest of the ingredients. Heat the extra virgin olive oil in a large frying pan for about 1 minute.
Step 4: Add the chopped walnuts to the pan and fry in the oil for 1 minute until fragrant.
Step 5: Now add the sundried tomatoes and chopped garlic. Stir for another minute.
Step 6: Once cooked, drain the whole wheat pappardelle in a colander or sieve.
Step 7: Add the drained whole wheat pappardelle to the frying pan and toss until the pasta is coated with the other ingredients.
Step 8: Add the rocket and basil at the very last minute and lightly toss it through the pasta to warm and wilt.
Finally, season with the remaining salt and pepper and serve immediately.
WHERE CAN I BUY WHOLE WHEAT PAPPARDELLE?
In mainstream UK supermarkets, there’s still not that much choice when it comes to wholewheat pasta. I find the standard trio is spaghetti, penne or fusilli. At least where I live anyway. If you can’t find Pappardelle, you’ll find any of those options will still work well. But, what I love about the Pappardelle, is how the ingredients cling to it’s larger surface area, so it’s well worth the little extra effort to find it.
My favourite dried Whole Wheat Pappardelle is one by Garofalo. I order mine from Ocado, but it is also available via Amazon.
LOOKING FOR A PASTA RECIPE WITH A SAUCIER SAUCE?
If you want more sauce on your pasta, why not give my Healthy Spaghetti Carbonara a try?
Whole Wheat Pappardelle with Sundried Tomatoes, Rocket and Walnuts
- Weighing Scales, Measuring Spoons
- Chopping Board & Sharp Knife
- Saucepan & Colander (for pasta)
- Large Frying Pan & Kitchen Tongs
- ½ tsp Sea Salt Divided
- 250 g Whole Wheat Pappardelle
- 1½ tbsp Extra Virgin Olive Oil
- 60 g Walnuts Roughly chopped
- 40 g Sundried Tomatoes Finely chopped
- 1 Garlic Clove Finely chopped
- 30 g Rocket (Arugula) Washed
- 15 g Fresh Basil Washed & finely chopped
- ¼ tsp Black Pepper Freshly ground
- In a saucepan of boiling water add ¼ tsp salt and cook your Whole Wheat Pappardelle according to the packet instructions. While the pasta is cooking, prepare your remaining ingredients and get your equipment ready.
- When the pasta has about 5 minutes remaining, start to cook the rest of the ingredients. Heat the extra virgin olive oil in a large frying pan. After 1 minute, add the chopped walnuts to the pan and fry in the oil for 1 minute until fragrant. Now add the sundried tomatoes and chopped garlic. Stir for another minute.
- Once cooked, drain the whole wheat pappardelle and then add it to the frying pan with the other ingredients tossing until well coated. Add the rocket and basil at the very last minute and lightly toss it through the pasta to warm and wilt. Finally, season with the remaining salt and pepper and serve immediately.
If you do get the chance to give this Whole Wheat Pappardelle with Sundried Tomatoes, Rocket & Walnuts recipe a try, I’d love for you to drop me a note in the comment section and provide star rating.
Thank you so much for reading.
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