Whole Wheat Pappardelle

If you’re one of those who tends to judge a book by its cover, be wary of over­look­ing our new pasta dish, Whole Wheat Pap­pardelle.  Sim­plis­tic only in name, it’s one of those dishes that takes hum­ble com­po­nents and com­bines them in such a way to cre­ate a sym­phony of flavors—all in one forkful.

Whole wheat pap­pardelle, pasta resem­bling extra-wide fet­tuc­cine noo­dles, is tossed with freshly sauteed gar­lic, shal­lot, crisp-tender broc­col­ini and shred­ded chicken from our rotis­serie.  Fresh basil and a sprin­kling of grated cheese are added before a final touch of Pecorino Sardo shav­ings and a gen­er­ous spoon­ful of warm tomato con­fit.  On the side, a cros­tini smeared with a roasted gar­lic spread.  The rich­ness from the chicken, fresh crisp of broc­col­ini, the whole wheat pasta’s hint of nut­ti­ness and back­ground fla­vors of gar­lic, shal­lot, basil and cheese layer seam­lessly but also allow each ingredient’s fla­vor to shine.

We would have liked to get all of that in the name (its cover, so to speak), but since we couldn’t, con­sider the above a glow­ing New York Times Book Review: Whole Wheat Pap­pardelle is a must-try dish.  Find it  in the Pasta sec­tion start­ing two twenty two (2.22.10).