Pappardelle Pasta Dinner
I started by emptying out my fridge to see what I had to work with. My usual routine. I had three leftover brats from Father's Day BBQ. Sliced red onions, a couple of small yellow peppers, fresh mushrooms and some small (and overly ripe) tomatoes. I went out to my herb/veggie garden and picked fresh arugula, basil, rosemary and thyme.
I decided to make a fresh tomato sauce to go on the pasta, along with chopped brats and veggies. I put the herbs & tomatoes into my NutriBullet. I wanted it to be smooth and the Bullet works better than my small food processor. I added garlic, salt, and pepper. Since the herbs were green, the end result of the sauce won't be a nice bright red. But it's oh so tasty!
I sauteed the peppers & onions until softened, added in the brats then the mushrooms. Then I stirred in the fresh sauce over those ingredients, put a lid on it and let is simmer while I started the pasta. I brought my pasta pan with 4 quarts of water to a boil, added some salt, then the pasta and cooked for about 9 minutes. I drained the pasta, put in pasta bowls, topped with the hot tomato and meat mixture, a little parmesan cheese and slivered arugula.
The only "warning" I give on this pasta is that it is very long. Be prepared to either break up slightly pre-boiling or have a knife handy. But it's worth the effort.
Note: Zaza's website mentions that these Mediterranean Herb Pappardelle noodles work as a great substitute for egg noodles. I'll have to try that next time!