I’ve had two packages of lemon pepper pappardelle from Trader Joe’s sitting in my pantry for quite some time. I’m not sure why since I cook pasta pretty often. Last night, I guess I suddenly felt inspired and I finally decided to use the pappardelle. The recipe I came up with, lemon pappardelle with mushrooms, is a very simple one and although the pasta and the mushrooms are hearty, the dish itself doesn’t feel very heavy because the lemon and basil in the pasta sauce add a bright, freshness to the dish that’s very reminiscent of spring.
I know this makes me a bit of a freak, but I love to grocery shop, especially at Trader Joe’s. I love Trader Joe’s for many reasons but I think the specialty foods they sell are the main reason. I’ve stumbled upon many great finds there and this lemon pepper pappardelle happens to be one of them.
Lemon pepper pappardelle with mushrooms
2 packages (16 oz. total) of Trader Joe’s lemon pepper pappardelle (pictured above) – if you can’t find it, you can just use regular pappardelle
2 tablespoons of olive oil, divided
2 tablespoons of butter, divided
1 tablespoon of minced garlic
10 oz. sliced baby portabella mushrooms
1 cup of white wine
zest and juice of 1 lemon
1/4 cup of parmesan cheese, plus extra for serving
1/4 cup of fresh basil, chopped or torn
salt & pepper
1. Bring a pot of of water to a boil. Salt the water and cook the pasta according to package directions, about 8-10 minutes.
2. While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a saute pan over medium-low heat.
3. Add the minced garlic to the butter and olive oil and sautee for one minute. Don’t let the garlic burn.
4. Add the mushrooms and turn the heat up to medium. Sprinkle with salt and pepper and sautee for 5 minutes.
5. Add the wine to the pan with the mushrooms. Scrape the bottom of the pan with a wood spoon to bring up any brown bits from the bottom of the pan. Let the wine and mushrooms cook for 7-8 minutes.
6. Meanwhile, drain the pasta after 8-10 minutes of cooking, and toss it in a large bowl with the remaining tablespoon of olive oil and butter.
7. Add the zest and juice of one lemon to the pan with the wine and mushrooms sauce and stir it in for 30 seconds. Taste and add salt and pepper as needed.
8. Pour the sauce and mushrooms over the pasta and toss well.
9. Sprinkle the parmesan cheese and the fresh basil over the pasta and toss again.
Serve in bowls with extra parmesan cheese!