We moved from Southern California to Gig Harbor Washington last week. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window for a few weeks. That said, I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Pappardelle with Wilted Greens with you!
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I LOVE THE EASE OF SUN BASKET!
I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.
$80 Off – $40 and $20 Off the First, Second & Third Orders
EASY, CONVENIENT, AND LESS EXPENSIVE!
All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later you enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves
WHAT’S NEW WITH SUN BASKET IN 2019?
Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!
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- NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
- NEW: Introducing 3 new meal plans:
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- Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
- Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
- Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
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Let’s Talk About This Meal!
Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!
MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!
The Recipe:Pappardelle with Wilted Greens
Tips and what you need: When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and
4. stir frequently. You will need .a stock pot, a colander and microplane for grating parmesan.
Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!
- 5 ounces papperdelle pasta
- 2 tablespoons extra virgin olive oil
- 1-2 organic shallots
- 1 organic lemon
- 4-5 sprigs fresh flat leaf parsley
- 3 tablespoons roasted hazelnuts
- 1/2 teaspoon red pepper flakes
- 3 ounces fresh baby spinach, arugula or baby kale
- 2/3 cup fresh or frozen peas (if using fresh, steam or boil until soft. If using frozen thaw before use)
- 3 tablespoons freshly grated parmesan
- 1 1/2 ounces ricotta salata
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Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle, reserving ¼ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.
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Peel and finely chop enough shallots to measure ¼ cup
Zest and juice the lemon, keeping the zest and juice separate.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.
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In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley.
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Remove from the heat and stir in half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter or 1 tablespoon olive oil. (Set aside the remaining Parmesan for serving.) Season to taste with salt and pepper.
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Transfer the pappardelle to individual bowls, crumble the ricotta salata over the top, and garnish with the hazelnuts. Serve the remaining Parmesan on the side.
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