Pappardelle al Limone Mostarda is a creamy lemon mustard pasta with a luscious, lemon sauce and wide pappardelle noodles. It’s quick and easy to make and oh-so good! With just a few ingredients, this dish comes together in a matter of minutes and is perfect when topped with plenty of Parmesan. It’s flavorful, easy to prepare and really delicious. Best part? The velvety, lemon mustard sauce doesn’t require cooking!

SERVINGS: 4
PREP TIME: 10-minutes
COOK TIME: 10-minutes
CALORIES: 300

INGREDIENTS:

8 ounces dried Pappardelle pasta, or fettuccine noodles
1 cup BACI Kitchen's Lemon Mustard sauce
1/2 cup Parmesan
1 egg yolk, optional
2 tablespoons butter
2 teaspoons Kosher salt
2 tablespoons fresh chopped parsley

INSTRUCTIONS:

1. Bring a large pot of water (2-3 quarts) to a boil and add 2 teaspoons salt. Cook the pasta until al dente, usually 8 - 10 minutes. Taste and test. Do not overcook. 

2. Over medium-low heat, in a saucepan, whisk the egg yolk (optional), Parmesan and a pinch of salt with BACI Kitchen's Lemon Mustard sauce. Cook until heated.

3. Drain the pasta and transfer to serving bowl. Immediately add the Lemon Mustard sauce. Top with the butter then gently toss the pasta until coated with sauce. Cover the bowl and let sit 5-minutes to thicken. 

4. Serve hot, sprinkled with fresh chopped parsley, additional grated Parmesan, crushed pepper flakes, and lemon zest, if you like. 

NOTES: Do not overcook the pasta. It will continue cooking while covered in the serving bowl. 

Store leftovers for 2-3 days in the refrigerator. Add a teaspoon or two of water just before reheating as the lemon sauce will thicken.

WINE PAIRINGS: Sauvignon Blanc, Pinot Grigio, Prosecco