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Sweet Potato Pappardelle Con Salsa Di Noci

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Serving Size: 
  • 1 lb. Pappardelle’s Sweet Potato Pappardelle
  • 1 clove garlic, minced
  • 7 oz. shelled walnuts, finely chopped
  • 4 tablespoons butter, unsalted
  • 7 oz. mascarpone or cream cheese*
  • 3/4 cup Parmesan cheese, freshly grated

*Or use Pappardelle’s (11 oz.) Coconut Curry Sauce

  1. Melt butter in a skillet and sauté garlic until it is golden brown. Add walnuts, stir for 3 minutes and remove entire contents from heat.
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  3. While pasta is cooking, add the mascarpone or cream cheese to the walnut mixture (-Or- *Use Pappardelle’s (11 oz.) Coconut Curry Sauce) and heat gently throughout. 
  4. Drain the pasta, toss in the grated Parmesan and transfer to a heated serving dish. Stir in the sauce and serve at once.

From This Recipe

$6.99 | 11 oz. container
$40.00 | 3 Pack Gift Box
$8.00 | 1 lb. package