Whole Wheat Pappardelle with Sundried Tomatoes, Rocket and Walnuts
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!
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Servings: 3
Calories: 523kcal
Equipment
- Weighing Scales, Measuring Spoons
- Chopping Board & Sharp Knife
- Saucepan & Colander (for pasta)
- Large Frying Pan & Kitchen Tongs
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 523kcal | Carbohydrates: 74g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Sodium: 431mg | Fiber: 3g | Sugar: 6g
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