Pappardelle is a long pasta with a flat, wide surface.
Makes 4 servings
Total time: 20 minutes
8oz dry pappardelle pasta
2 cups halved cherry tomatoes
2 cups arugula
1/4 cup pitted and chopped kalamata olives
1/4 cup white wine vinegar
1 Tbsp. Minced lemon zest
1 tsp. Honey
3 Tbsp. Extra-virgin olive oil
1/4 cup chopped, salted pistachios
Salt and pepper to taste
Cook pappardelle in a large pot of boiling salted water according to package directions; drain and transfer to a large bowl. Add tomatoes, arugula, and olives.
Whisk together vinegar, zest, honey, and oil; pour over warm pasta mixture and toss gently to cost. Stir in pistachios and season with salt and pepper.
Per serving: 403 cal; 18g total fat (2g sat); 0mg chol; 198mg sodium; 49g carbs; 4g fiber; 10g protein