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20 minutes

Basil Pesto Pappardelle

with Summer String Beans & Green Salad

Cooking time

20 minutes




950 /serving

In Italian, the root of the word pappardelle means ‘to eat hungrily,’ which we think is extremely fitting for these wide, flat noodles. Keep pasta night feeling light and summery with a fresh basil pesto and crunchy bright string beans. Top it with crumbled walnuts for a nutty, buttery finish, fresh parsley, and of course, a good helping of fresh shaved Parmesan to round it out. Save some toasted walnuts and beans for a green side salad and you have a quick, easy and bright weeknight dinner ready to enjoy.

We will send you:

  • 325g String beans
  • 60g Baby lettuce
  • 1 Bunch of parsley
  • 60ml Basil pesto
  • 30g Vegetable demi-glace
  • 25g Walnuts
  • 15ml Balsamic vinegar
  • 225g Fresh pappardelle
  • 25g Shaved Parmesan
  • 7.5g Pesto pappardelle spice blend (garlic, red bell pepper, dried black olive, basil, oregano, kosher salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Egg, Gluten, Milk, Sulphites, Tree Nuts, Wheat

You will need:

Small pan
Medium pot
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
61 g
Saturated Fat
15 g
910 mg
Total Carbs
83 g
9 g
26 g
9 g
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Mise en place
Bring a medium pot of salted water to a boil. Cut off and discard the stem ends of the string beans; halve the beans crosswise on an angle and combine in a medium bowl. Reserve a handful of the beans for the salad; toss with a drizzle of olive oil and season with S&P. Roughly chop the parsley leaves and stems.
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Cook the pasta & string beans
Add the pasta and all the beans except those reserved for the salad to the pot of boiling water, separating the pasta strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes, until the pasta is just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain the pasta and beans thoroughly. Toss with a drizzle of olive oil to prevent sticking and return to the pot.
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Toast the walnuts
While the pasta and beans cook, heat a small dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer to a cutting board to cool, then roughly chop. Wipe out the pan.
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Sauté the beans
In the same pan, heat a drizzle of oil on medium-high. Add the reserved beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a bowl to cool.
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Make the salad
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with ½ the spice blend and S&P. Add the lettuce, sautéed beans and ½ the parsley; toss to combine thoroughly.
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Finish & serve
Return the pot of pasta to the heat and add the pesto, demi-glace, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the sauce is warmed through; season with the remaining spice blend and S&P (if the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency). Divide the finished pasta between your plates. Top with the cheese, remaining parsley and ½ the toasted walnuts. Top the salad with the remaining toasted walnuts and serve on the side. Bon appétit!