Whole Wheat Pappardelle with Fresh Tomato Sauce, Edamame, and Parmigiano Reggiano
Tis the season for tomato sauce as the tomatoes are ripe and juicy now. I made my tomato sauce with vine tomatoes, portobello mushrooms, onions, basil, garlic, and salt and pepper. I cooked the veggies first and then blended them. I was surprised to get a lovely pink color (which reminded me of vodka sauce. My sauce has no cream or vodka!)
We had a lot of edamame in our fridge, so I added these to my sauce. I plated my pappardelle and topped it with some fresh parmigiano reggiano curls.
Twas was a very delightful dinner.
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