Arugula Pappardelle

Pappardelle is a ribbon-like pasta cut in wide strips that is perfect for hearty sauces. Pappardelle with a mushroom sauce is often seen in the Emilia-Romagna region of Italy. In the Vero version, we infuse the pasta with the arugula for color and a fresh tangy taste. The sauce uses fresh, local mushrooms and crème fraiche for a rich sauce.


  • 16 oz. Fresh arugula pappardelle
  • 1 Wild mushroom
  • 2 oz. Butter
  • 2 oz. EVOO
  • 2 Garlic cloves
  • 4 oz. Cream fraiche
  • 1.5 oz. Shaved parmesan
  • ¼ oz. tarragon
  • 1 Lemon


  • 6 qt. Pot
  • Large sauté pan
  • Chef’s knife
  • Large metal cooking spoon or large metal spatula
  • Pasta strainer or basket
  • Garlic Press (option if you prefer to use knife


STEP 1: Fill 6 qt. pot 2/3 of the way with water.

STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)

STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.

STEP 4: Slice mushrooms to desired size. Remove stem if inedible.

STEP 5: Mince garlic with chef’s knife or push through garlic press.

STEP 6: Juice lemon. Set aside.

STEP 7: Remove tarragon leaves from stem. Set aside.

STEP 8: “Fluff pasta” Loosen up noodles with fingers before cooking.


STEP 1: Heat butter and olive oil over medium-high heat until bubbling and fragrant.

STEP 2: Add sliced wild mushrooms. Turn heat to medium.

STEP 3: Sauté wild mushrooms stirring frequently until caramelized. 3-4 minutes.

STEP 4: Add minced garlic and stir until lightly browned. (Do not over brown garlic, it will get bitter.)

STEP 5: Add 1T lemon juice to cream and stir vigorously to make sure lemon juice is properly incorporated.

STEP 6: Turn off heat and stir in cream fraiche.

STEP 7: Add ½ of the tarragon and stir until incorporated. .

STEP 8: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

STEP 9: Cook pasta 2-3 minutes or until desired al dente.

STEP 10: Strain pasta and add noodles to the sauce.

STEP 12: Toss or stir until all noodles are coated with sauce.

STEP 13: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.

STEP 14: Add salt and pepper to taste.

STEP 15: Transfer to pasta dish and garnish with parmesan and remaining tarragon.

STEP 16: Enjoy your Pizza!


Frascati DOC, known as the golden wine, is the signature white wine of Rome. It has been produced in Frascati, a town near Rome, for over 2,000 years.


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