[dropcap]P[/dropcap]appardelle is my favourite pasta. I even have a pappardelle song for whenever we make it for lunch or dinner. I’m such an embarrassment. Especially as the song only has two lyrics and they are ‘pappardelle’ and ‘pappardelle’. Pretty cool, am I right? Anyway, this is my favourite pappardelle recipe that I think was adapted from a recipe in The Times. Don’t quote me on that.
Ollie makes this dish amazingly so I asked him to write it all down and send it over to me so I could share it with you. Are you excited?
I know I am!
The best thing about this recipe is that it’s so so chill on how much of everything you use. Don’t really fancy almonds? Don’t bother. Fancy ALL the carbs? Double up them sweet potatoes. Live your halloumi dream. Scrap the mascarpone altogether, if you must. It’s entirely up to you. The beauty of a simple recipe, am I right?
Honestly, give this bad boy a go. It’s just perfect for the summer – so yummy, so colourful!
- Preheat the oven to 240C. Boil the kettle.
- Place the sweet potato and oil on a non-stick baking tray/foil/baking parchment and bake for 10 minutes.
- Add the halloumi and flaked almonds and bake for a further 10 minutes.
- Cook the pasta in a large pan until al dente.
- Drain, leaving around 1/5 of the water in the pan with the pasta.
- Add the mascarpone and lime zest. Stir until the mascarpone coats the pasta evenly. Season to taste.
- Divide the pasta between bowls and add the baked sweet potato and halloumi mix.
- Add an optional final dollop of mascarpone/sprinkle of lime zest.
Eat and enjoy! It’s a super filling and rich dish, and perfect for a weekday dinner or lazy weekend lunch. It’s also great cold or reheated, so make enough for the week and you’re good to go!