Pappardelle & Arugula with Pistachios
Pasta and peppery arugula form the foundation for a side dish that’s salty, briny, sweet, and crunchy — it’s perfectly balanced.
Test Kitchen Tip
Pappardelle [pah-pahr-DEHL-leh] is a long pasta with a flat, wide surface. If you can’t find it, substitute any long pasta like fettuccine or tagliatelle.
Cook pappardelle in a large pot of boiling salted water according to package directions; drain and transfer to a large bowl. Add tomatoes, arugula, and olives.
Whisk together vinegar, oil, zest, and honey. Pour over warm pasta mixture and toss gently to coat. Stir in pistachios and season with salt and pepper.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 198mg 8%
Carbs 49g 16%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.