Pappardelle with Herbs, Zucchini Flowers, and Tomato Salad Recipe

Ingredients:

• 1 lb. pappardelle pasta
• 1/4 cup fresh herbs (such as basil, parsley, and thyme), chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 12 zucchini flowers, cleaned and dried
• 2 cups mixed cherry tomatoes, cut in half
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh basil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions, until al dente. Drain and set aside.
2. In a large bowl, mix together the herbs, pine nuts, Parmesan cheese, olive oil, salt, and pepper. Add the cooked pappardelle and toss to coat.
3. In a small bowl, mix together the red onion, chopped basil, balsamic vinegar, olive oil, salt, and pepper. Add the cherry tomatoes and toss to coat.
4. Heat a large skillet over medium-high heat. Add the zucchini flowers and cook for 1-2 minutes on each side, until lightly browned and crispy. Remove from heat and set aside.
5. Divide the pappardelle among four serving plates. Top each with a few zucchini flowers and a spoonful of the tomato salad. Serve immediately.

Verdict:

This dish is a beautiful, fresh combination of flavors and textures. The pappardelle is coated in a delicious herb sauce and topped with crispy zucchini flowers, while the cherry tomato salad brings a bright burst of acidity and freshness. Perfect for a summer dinner party or special occasion.

Serving Suggestions:

Serve this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, and a simple green salad. For a vegetarian option, omit the Parmesan cheese or use a vegetarian alternative.