Simple Supper: Lemon Pepper Pappardelle with Parsnip Ribbons & Capers

Nothing beats a quick & easy supper. Nothing's quicker & easier than pasta. I imagine most folks round out their weekly menu with a pasta dish or two; I know I do. Pasta can get a bit mundane now & then though, so I like to mix it up with different varieties of pasta.

Aptly named, pappardelle, a broad fettuccine like egg noodle that nears an inch wide, gets its name from the Italian verb "pappare" meaning "gobble up." Traditionally prepared with wild boar or hare sauces, I prefer this light pasta tossed with simple fresh herbs, olive oil, & sharp parmigiano reggiano. Though not commonly used state side, this noodle is incredibly popular in Italy -- there are even festivals in it's honor. Sounds a little better than the Fire Ant Festival I grew up with.

Lemon Pepper Pappardelle with Parsnip Ribbons & Capers

2 c. cooked parpadelle pasta

1 tbsp. capers

2 cloves garlic, minced

2 medium parsnips, sliced in ribbons*

1/8 c. fresh basil, chopped

1 tbsp. olive oil

1/2 lemon, juiced & zested

salt to taste

pepper to taste

Bring salted water to boil in a medium pot. Boil the pasta for 8 minutes for al dente. Meanwhile, in 1/2 tbsp. olive oil sauté the parsnips* & garlic until soft. Toss in the capers & lemon juice and sauté a moment longer.

Once the pasta had cooked through, drain & toss in the pan with the parsnips, garlic, & capers. Sprinkle with fresh basil & lemon zest. Salt & pepper the dish to your taste. Finally, drizzle with the remaining olive oil & toss to combine. Garnish with freshly grated parmigiano reggiano.

*The parsnips can be cut into ribbon like strips using either a mandoline, vegetable peeler, or sharp paring knife. Just remember to watch your fingers!