pappardelle -

by Emily

Roasted Fall Vegetable Superfood Pesto Pasta

When I cook pasta at home, I want to make it count. Only high quality noodles, toppings and sauce full of delicious flavors and textures, and obviously we’re going to need plenty of cheese.

I don’t normally like to buy ready-made stuff (cheating!), but pasta is an exception – I’m not trying to make from-scratch noodles at home on a regular basis, ain’t got time for that life. Three Bridges recently sent us a package of fresh pasta to sample, and I was intrigued because they’re a convenience brand BUT also focused on health, quality, freshness AND eco-friendly food products, right up my alley. I couldn’t resist whipping up a spectacular carb-filled celebration of my favorite seasonal vegetables.

Roasted Fall Vegetable Superfood Pesto Pasta

Adventures of a Semi-Vegetarian: Pot Roast Bolognese Pappardelle

It’s okay, you can laugh at my semi-vegetarianism. Everyone does. I eat meat one day a week at the most. But when I do, it must be high quality; I’m not a fan of hormones or antibiotics or animals crammed into warehouses. Please respect your food.

After coming out of my food coma, I thought I would share this recipe for Pot Roast Bolognese Pappardelle with my fellow ESers because I know you all enjoy a good food coma. However, you must know, there are a few essentials to this recipe where corners cannot be cut:

Use fresh homemade pasta (you can make ahead).
Take time to braise your meat on low (you can make ahead).
Use homemade vegetable stock (you can make ahead).
Use a full-bodied red wine.
Season your sauce with kosher salt and fresh ground pepper and salt your pasta water.

That’s it. If you don’t cut corners, this will be delicious. And yes, even semi-vegetarians will like it.

Pot Roast Bolognese Pappardelle