Italian

Olive and Apricot Parmesan Pappardelle

by:
February 26, 2019
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Olive and Apricot Parmesan Pappardelle
Photo by Brooklyn Leitch
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 8
Author Notes

Creamy pasta with dried fruit, salty olives and prosciutto. The brain child of my mother-in-law, Julie. —Jody

What You'll Need
Ingredients
  • 1 pound dried pappardelle
  • 1 tablespoon chopped garlic
  • 1.5 cups finely chopped dried apricots
  • 1.5 cups diced green olives (good quality)
  • 1 cup chopped prosciutto
  • 1 tablespoon chopped rosemary
  • 3/4 cup chopped pistachio (or any other nut besides peanut)
  • 1.5 cups heavy cream
  • 1/2 cup reserved pasta water
  • 1.5 cups finely grated Parmesan (or another aged firm cheese)
  • sea salt
  • cracked pepper
  • 2 tablespoons olive oil
Directions
  1. Boil a large pot of salted water and cook pasta al dente.
  2. While pasta is cooking, chop and combine garlic, apricots, olives, prosciutto, rosemary and pistachios.
  3. Finely grate parmesan cheese.
  4. Reserve pasta water and drain pasta.
  5. Add pasta back to large pot and add reserved pasta water, heavy cream and garlic, apricots, olives, prosciutto, rosemary and pistachios.
  6. Add grated Parmesan.
  7. Add olive oil, salt and pepper to taste.
  8. Serve topped with a sprig of rosemary and Parmesan petals.
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