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Le Chaudron recipe
Pappardelle fraîches au pesto de roquette
Fresh pappardelle with arugula pesto
⏱ 20 minServes 4Easy510 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
80 g (3 oz)arugula
50 g (2 oz)grated Parmesan
40 g (1½ oz)pine nuts
1 clovegarlic5 g
100 ml (½ cup)olive oil
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 80 g (3 oz) arugula
- 50 g (2 oz) grated Parmesan
- 40 g (1½ oz) pine nuts
- 1 clove garlic 5 g
- 100 ml (½ cup) olive oil
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the pine nuts in a dry skillet for 3 minutes, stirring constantly, until lightly golden.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Blend the arugula, garlic, pine nuts and Parmesan, drizzling in the olive oil until smooth.
- Season with salt and pepper and set aside at room temperature while you cook the pasta.
- Roll out the homemade pasta dough with a pasta machine and cut into 2 cm (¾ in) wide pappardelle.
- Cook the pappardelle for 3 minutes in a large pot of salted boiling water; save a ladle of cooking water before draining.
- Off the heat, toss with the pesto, loosening with a little cooking water, and serve right away.
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