My Roasted Garlic & Parmesan Pappardelle pasta recipe is a an amazing, simple dish inspired by the season. Filled with with fresh, savory garlic, herbs and cheese, it’s a big bowl of comfort as the seasons begin to change on us. Save it now so you can make it no matter what season you’re in.
I have been searching everyone for specific pasta noodles since moving to Grand Rapids. None of the grocery stores seem to have anything other than spaghetti, penne, rigatoni and fettuccini. Every time I’ve wanted a noodle outside of those I had to go to Chicago, have our parents bring some up or order from Amazon. But I finally found an Italian grocery store in Grand Rapids and it has EVERYTHING. It even has prosciutto that they slice fresh! So I loaded up my cart with goodies and decided to start by making a simple Roasted Garlic & Parmesan Pappardelle pasta recipe for our Sunday pasta night.
Simple pasta nights with seasonal things
Our Sunday pasta nights are usually pretty simple, especially while the weather is still warm and there’s still plenty of farm chores and garden work to do. In fact, we’ve been skipping it recently because I’ve been cooking more than usual. I’m working with a publisher to produce a cookbook (A dream come true!) and that has taken over a lot of my time. However, the kids were with me at the grocery store so they saw the pasta haul and begged for a normal Pasta Sunday. After feeling so lucky to have found Martha’s in the city, I was craving it too. A simple pasta night with a few season things is just what we all needed.
As usual at this point in the season I’ve had a ton of cherry tomatoes. I try to incorporate them into as many dishes as humanly possible when they’re in high production mode in the garden. Along with our garden fresh garlic, basil and parsley, they made a bright and cheery addition to my Roasted Garlic & Parmesan Pappardelle pasta recipe.
Roasting the garlic
Making my Roasted Garlic & Parmesan Pappardelle pasta recipe is a fast process. In fact, you can make it in less than 30 minutes. If you decide you want to roast the garlic ahead of time, you can make it in less time. To roast the garlic, all you do is drizzle a full garlic head with extra virgin olive oil, fresh cracked pepper and some chunky sea salt. Then you broil it in tin foil – open at the top – for 10 minutes. Then close the foil paper and broil for 5 more minutes. The roasted garlic will then easily pop out of its wrapping with a beautiful caramelization. It will be soft and incredibly flavorful. Just give it a few minutes to cool so you don’t burn your fingers.
Making the Roasted Garlic & Parmesan Pappardelle pasta recipe
Once the garlic is roasted, get the water boiling for the noodles. Add about 1/2 a tablespoon of sea salt to it before you turn the flame on. Then it is onto the “sauce”. I say it in quotes because I don’t think I’d consider this a sauce for my Roasted Garlic & Parmesan Pappardelle pasta recipe. It is more of a glaze. It combines the roasted garlic and 3 tablespoons of extra virgin olive oil. I heat the olive oil, add the garlic and then chop it with a spoon while it is in the pan. Then I add 3 tablespoons of butter and 3/4 cup of the salty pasta water. All of that simmers over a low flame for just a few minutes before the pappardelle is added in.
Next I add 2/3 cup of finely grated parmesan. This is the kind you would find in the cheese section of the grocery store in the cooler. Don’t use the off-the-shelf preserved kind. Flavor it with fresh parsley, fresh basil, sea salt, fresh cracked pepper and those garden tomatoes are added. Toss it all together and finally add some burrata and chopped walnuts. It is really the most delicious, simple meal that will feel very upscale but take no time at all. I came up with it on a whim but my Roasted Garlic & Parmesan Pappardelle pasta recipe is really one of those recipes that reminds me why I love cooking. It pulls together end of season garden goodies, my love for pasta and cheese and the chopped walnuts are a special touch that make me feel like we are tip toeing to fall.
Tips for making Roasted Garlic & Parmesan Pappardelle pasta recipe
- I know I sound like a broken record but this is especially important in pastas; Use the highest quality extra virgin olive oil you can find, chunky sea salt and fresh cracked pepper.
- Do you have to use Pappardelle? I realize most people may not have my luck when it comes to finding an Italian grocery store with oodles of noodles. You can use fettuccini or linguini in this recipe if you like. Also, if you really want pappardelle and can’t find it, I’ve order this one {HERE} before and it is amazing. It is imported from Italy.
- This recipe cooks up fast! Once you have the garlic roasted, you should start with the noodles because you really only need about 5 minutes for the garlic, olive oil and butter pan mix. Chop everything ahead of time too.
- If you don’t love walnuts, add pine nuts or sliced almonds. They would also work on this recipe! As ling as you are not allergic to them, don’t skip them. I think you will love the flavor they add to the dish.
Looking for more pasta?
If you are a pasta lover, try these recipe dishes too!
- Pasta with White Wine Butter Sauce and Blistered Tomatoes {HERE}
- Lemon Carbonara Pasta {HERE}
- Sun Dried Tomato Pasta with Chicken {HERE}
- Easy Skillet Lasagna {HERE}
- Creamy Lemon Butter Spaghetti {HERE}
- Sausage and Kale Penne Pasta {HERE}
Thank you so much for visiting today, friends! I hope you love my my Roasted Garlic & Parmesan Pappardelle pasta recipe. It’s a true favorite of mine. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouse and @sugarmaplekitchen. Our YouTube channel is @sugarmaplefarmhouse. Happy eating!
Roasted Garlic & Parmesan Pappardelle pasta recipe
Equipment
- Large skillet/saute pan
- Large pot or Dutch oven for the pasta
Ingredients
For the roasted garlic
- 1 head fresh garlic, top cut off
- 1 1/2 Tbsp. extra virgin olive oil
- 1 tsp chunky sea salt
- 1/4 tsp fresh cracked pepper
For the Roasted Garlic & Parmesan Pappardelle pasta recipe
- Large pot with water
- 1/2 Tbsp chunky sea salt
- 1 lb Pappardelle pasta
- 3 Tbsp extra virgin olive oil
- 1 head roasted garlic
- 3 Tbsp butter
- 3/4 cup salty pasta water
- 2/3 finely grated fresh parmesan
- 1/2 cup fresh basil, chopped
- 1/3 cup fresh parsley, chopped
- 1 tsp chunky sea salt (More to taste if desired)
- 1/2 tsp fresh cracked pepper (More to taste if desired)
- 15 cherry tomatoes, cut in half
- 1 piece of burrata, broken open
- 1/4 cup chopped walnuts
Instructions
- Cut the top off the garlic head and then wrap it in tin foil, leaving the top open. Broil for 10 minutes. Then close the top and broil for 5 minutes. When done, let cool.
- Add the large pot of water to the stove and add 1/2 Tbsp of sea salt. Bring to a boil and cook the noodles per package directions. Make sure to reserve the pasta water!
- Warm a large saute pan and add 3 tablespoons of extra virgin olive oil over medium heat. When the oil is shimmering, add the roasted garlic cloves and crush with a wooden spoon. Let them cook for 3 minutes, stirring regularly to keep the garlic from burning.
- Add the butter and stir until it melts. Then add the salty pasta water.
- Once everything is well combined, add the pasta noodles and coat them. Remove from the heat.
- Add the parmesan and mix. Then add the fresh parsley, basil, sea salt and pepper and toss.
- Top with the tomatoes, Burrata and walnuts. Enjoy!
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