This pappardelle recipe is the perfect speedy dinner. Lemon Parmesan sauce, fresh arugula and red chilli ensures every mouthful is delicious.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Butter.
- Fresh lemons.
- Garlic.
- Cream. Heavy/whipping.
- Parmesan cheese. Pecorino or Grana Padano can also be used.
- Pappardelle pasta. Use any pasta shape of your choice.
- Fresh arugula/rocket.
- Chilli oil. I make my own by combining finely chopped fresh chilli with olive oil but feel free to use ready-made chilli oil.
- Salt and pepper.
What is Pappardelle?
Pappardelle (pronounced Pa-Par-Deh-Lay), is a type of pasta cut into thin, wide strips.
How to make Lemon Parmesan Pappardelle
- Make the sauce: Melt butter in a large pan set over medium-high heat. Add slices of lemon and cook until golden brown on both sides. Remove from the pan and set aside. Add the garlic to the pan and cook until fragrant then pour in the cream. Pour in the lemon juice and zest and allow to simmer for a few minutes. Add the grated Parmesan, salt and pepper then add the cooked pappardelle pasta and a splash of its cooking water.
- Serve: Stir the arugula/rocket and chilli through the pasta. Serve with the lemon slices and a generous handful of grated Parmesan.
Easy pasta recipes
Lemon Parmesan pappardelle with arugula and chilli
This pappardelle recipe is the perfect speedy dinner. Lemon Parmesan sauce, fresh arugula and red chilli ensures every mouthful is delicious.
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Servings: 4
Calories: 445kcal
Ingredients
- 2 tbsp butter
- 1 lemon sliced
- 4 garlic cloves crushed
- 1 cup cream
- 2 tsp lemon zest
- 2 tsp lemon juice
- ½ cup grated Parmesan
To serve
- 500 g (1lb) pappardelle
- 2 cups arugula/rocket
- 1-2 tbsp chilli oil
- Parmesan
Instructions
- Melt butter in a large pan set over medium-high heat.
- Add slices of lemon and cook until golden brown on both sides. Remove from the pan and set aside.
- Add the garlic to the pan and cook until fragrant then pour in the cream.
- Pour in the lemon juice and zest and allow to simmer for a few minutes. A
- dd the grated Parmesan, salt and pepper then add the cooked pappardelle pasta and a splash of its cooking water.
- Stir the arugula/rocket and chilli through the pasta. Serve with the lemon slices and a generous handful of grated Parmesan.
Nutrition
Calories: 445kcal | Carbohydrates: 50g | Protein: 15g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 282mg | Potassium: 254mg | Fiber: 3g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 18mg | Calcium: 197mg | Iron: 2mg
Hi Ali, This is the first time I’ve written a review, but felt I had to let others know to try this recipe. I made this for our dinner last night, but added 2X90g cans of “Smoked Salmon” just prior to adding in baby spinach (don’t like arugula or rocket) and it turned out so lovely. Will definitely be rotating this for our meals in the future. Thank you for all your beautiful recipes and I have tried quite a lot. Keep them coming,
Delicious! So happy you made your own adjustments and liked the recipe, Josephine!