Pesto Pappardelle

Pesto Pappardelle - KJ & Company

If your garden or herb box is overflowing with basil right now, this is just the recipe for you! Pesto Pappardelle is a simple recipe that lets the vibrant flavors of fresh basil and tomatoes shine. Perfect for a fresh, summer meal! Even if you don’t have basil growing like weeds in your back yard, this recipe is just as delicious with store-bought basil and tomatoes.




  1. In a high-speed blender or food processor, blend together the basil, extra virgin olive oil, parmesan cheese, pine nuts, lemon juice and salt until smooth and a pesto forms. If the mixture is too dry, slowly add in an additional 1/4 cup of olive oil until desired consistency is reached. Season to taste with pepper.
  2. In a large pot of boiling water, cook the pappardelle pasta according to package instructions. Drain and set aside.
  3. Meanwhile, heat the remaining teaspoon of olive oil in a medium sauté pan over medium heat. Add in the tomatoes and garlic and sauté for a couple minutes. Pour the pesto into the pan with the tomatoes and toss to coat. Working in batches, add the pappardelle into the pesto sauce and toss until all the pasta is coated.
  4. Serve with additional fresh basil, parmesan cheese or tomatoes.