Pappardelle Pasta with Okra

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 8/14/2020

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

Serves: 4 Save

Ingredients (7)

  • 6 ounce dried pappardelle noodles
  • 2 tablespoon 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

Directions

  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.

Winter Spiced Negroni

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Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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