Best 4 Herbed Pappardelle With Parsley And Garlic Recipes

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"Herbed pappardelle with parsley and garlic" is a comforting and flavorful dish that is sure to impress your family and friends. The combination of fresh herbs, garlic, and cheese creates a rich and savory sauce that pairs perfectly with the wide, flat noodles. This dish is easy to make and can be prepared in under an hour, making it a great option for busy weeknights or special occasions.

Here are our top 4 tried and tested recipes!

HERBED GARLIC POTATOES



Herbed Garlic Potatoes image

My mom cooks from scratch and rarely uses a recipe. That's how I learned-a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers-and everyone asks me for the recipe. -Sherry DesJardin, Fairbanks, Alaska

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

15 small red potatoes (about 2 pounds), cut in half
1/3 cup butter, cubed
1/4 cup minced fresh parsley
2 tablespoons minced chives
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 to 3 garlic cloves, minced
3 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

HERBY PASTA WITH GARLIC AND GREEN OLIVES



Herby Pasta with Garlic and Green Olives image

Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Parsley     Olive     Butter     Basil     Garlic     Vegetarian

Yield 4 servings

Number Of Ingredients 10

12 oz. pappardelle or other wide noodle
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed
1 cup finely chopped parsley
1 cup pitted Castelvetrano olives
1/4 tsp. crushed red pepper flakes
3 Tbsp. unsalted butter, cut into pieces
1 cup basil leaves
2 tsp. fresh lemon juice

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
  • Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
  • Divide pasta among bowls and drizzle with more oil.

HERBED PAPPARDELLE WITH PARSLEY AND GARLIC



Herbed Pappardelle With Parsley and Garlic image

Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 4 servings, plus leftover pasta

Number Of Ingredients 8

Fine sea salt or kosher salt
Basic fresh pasta dough, herbed variation, cut into sheets (see recipe)
Semolina flour, for dusting
6 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup very finely chopped parsley
Freshly grated Parmesan, for serving

Steps:

  • Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
  • Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
  • Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
  • Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
  • Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
  • Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
  • Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams

GARLIC AND PARSLEY HERB BUTTER



Garlic and Parsley Herb Butter image

Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.

Provided by Nyteglori

Categories     < 4 Hours

Time 3h5m

Yield 1 cup

Number Of Ingredients 7

8 ounces sweet unsalted butter
1/2 cup fresh parsley, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh marjoram, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon fresh sage, minced
1/4 teaspoon fresh ground black pepper (optional)

Steps:

  • Let butter soften to room temperature.
  • Beat in other ingredients.
  • Pack butter into molds or crocks or form balls with a melon baller.
  • Chill for at least 3 hours before serving.
  • Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3

Tips:

  • If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated than fresh herbs.
  • If you don't have pappardelle noodles, you can use another type of wide noodle, such as fettuccine or linguine.
  • Be careful not to overcook the noodles. They should be cooked al dente, or slightly firm to the bite.
  • If you want a vegetarian version of this dish, you can omit the pancetta or bacon. You can also add more vegetables, such as mushrooms, zucchini, or bell peppers.
  • Serve this dish immediately with grated Parmesan cheese.

Conclusion:

This herbed pappardelle with parsley and garlic is a simple but delicious dish that is perfect for a weeknight dinner. It is also a great way to use up fresh herbs from your garden. With its vibrant flavors and textures, this dish is sure to please everyone at the table.

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