Table for Two - Pappardelle or Fettucine with Sun-Dried Tomato and Pesto Sauce

From the kitchen of One Perfect Bite...This pantry meal is a cook's twenty minute wonder. The recipe is simple to make and while some of the ingredients are a bit pricy, this is a great dish to prepare for folks who are hungry and in a hurry to eat. It also happens to be a one pot meal and that makes it perfect for cooking in small or inadequate kitchens. While it's important to note that oil-packed tomatoes cannot substitute for the sun-dried variety, a commercially prepared pesto sauce will be no problem. The pappardelle is substantial enough to serve as a main course, especially if it is served it with Parmesan cheese. I do hope you'll give this recipe a try. While it is scaled to feed two people, quantities can easily be doubled to feed four. Here is how the dish is made.

Pappardelle with Sun-Dried Tomato and Pesto Sauce...from the kitchen of One Perfect Bite inspired by The Incredible Edible Egg

Ingredients:
8 oz. dried pappardelle or fettuccine
3 oz. sun-dried tomato halves, quartered
2 to 3 tablespoons prepared pesto
4 eggs
1/4 cup milk
Freshly grated Parmesan cheese

Directions:
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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