Pappardelle Pasta with Okra

  • Yield 4 servings

Okra is lightly cooked then tossed with pappardelle pasta and cheese.

Mark Boughton Photography / styling by Teresa Blackburn


6 ounces dried pappardelle noodles
2 tablespoons olive oil
3/4 pound fresh okra
1/4 cup chopped fresh chervil or basil leaves
1/4 cup lower-sodium chicken broth
1/2 teaspoon kosher salt
1/2 cup grated Romano or Parmesan cheese


  1. Cook pasta according to package directions. Drain.
  2. Heat oil in a large skillet over medium-high heat. Saute okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese.

Recipe by David Feder



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