Pappardelle with Rainbow Carrot Ribbons

Beautiful ribbons of multi-color carrots and fresh pasta studded with pieces of shallots and fresh thyme. Top with Parmigiano cheese before serving!



Category: Cut Pasta


For 4 Serving(s)

What you will need:

1 lb Talluto's fresh-cut pappardelle, egg or saffron
2 lbs rainbow-color carrots, made into ribbons using a vegetable peeler
1 large Shallot, minced
1/4 cup Pure Olive Oil
4 Tbsp Salted Butter
2 tsps Kosher salt, or to taste
1/2 tsp freshly ground black pepper, to taste
4 sprigs fresh thyme
8 oz pasta water
4 oz. freshly grated Parmigiano cheese, if desired

Pappardelle with Rainbow Carrot Ribbons Directions

  1. Make the carrot ribbons with a vegetable peeler by slicing the carrots length-wise. Set aside.
  2. Dice the shallot and add it to a large skillet with olive oil and carrot ribbons. 
  3. Season with kosher salt, black pepper, and fresh thyme leaves.
  4. Saute the carrots over medium heat until they are tender and the shallots begin to caramelize (approx. 6 minutes).
  5. While the carrots are cooking, begin cooking the pasta according to the instructions on the package, approximately 4 minutes.
  6. Add the butter to the carrots and about 4 oz of pasta water to the pan. Allow it to simmer to create a sauce. 
  7. When the pasta is finished cooking, drain well and add it to the skillet with the carrots. 
  8. Season with more salt and pepper, to taste. Garnish with additional thyme leaves and grated Parmigiano.
  9. Serve!

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