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22/10/2023

Pappardelle with Pork, Pea and Parmesan

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A quick, creamy and luscious pasta dish with the aromatic touches of sage and truffle oil.

Serves:

4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 500g pappardelle pasta
  • sea salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 4 large cloves garlic, crushed
  • 500g pork mince
  • 1/3 cup finely chopped fresh sage or rosemary
  • 200g mascarpone
  • 1 cup frozen peas
  • 1/2 cup grated parmesan
  • truffle oil, to taste

Method

  • Cook the pasta in a large pot of salted water until ‘al dente’. Make the sauce while the pasta cooks.
  • Heat the oil in a large frypan and sauté garlic until softened. Add pork and sage, season and cook until lightly browned. Add mascarpone, peas and 1 cup of the pasta water and cook until heated through. Add parmesan and season to taste.
  • Using tongs, transfer cooked pasta directly into the sauce, stirring to coat and adding a little extra pasta water if needed. Season and drizzle with truffle oil to taste, just before serving in pasta bowls.

Tips

  • Use tagliatelle or linguine in place of pappardelle.
  • STYLING Curl pasta onto the plate first then spoon over sauce. Finish with extra parmesan, freshly ground pepper and little sage leaves.
  • DRINKS Rosé or Pinot Grigio

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