Pappardelle with Sun-Dried Tomato and Pesto Sauce...from the kitchen of One Perfect Bite inspired by The Incredible Edible Egg
8 oz. dried pappardelle or fettuccine
3 oz. sun-dried tomato halves, quartered
2 to 3 tablespoons prepared pesto
1/4 cup milk
Freshly grated Parmesan cheese
1) Beat eggs with milk and set aside.
2) Bring 6 quarts of salted water to a rolling boil. Add pappardelle and sun-dried tomatoes to water and cook until pasta is tender, about 10 minutes. Reserve 1 cup cooking water. Drain pasta and tomatoes and return to pot.
3) Add pesto and toss to coat pasta.
4) Add reserved egg mixture to pasta and toss gently until no visible liquid remains. Moisten with reserved cooking liquid in pasta appears dry. Serve immediately with cheese. Yield: 2 to 3 servings.
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