Pappardelle Tomato Pesto with Spinach, Mushroom and Artichoke
1 package Cucina Fresca Pappardelle
1 jar (16 oz) Cucina Fresca Tomato Vodka Sauce
4 oz. Cucina Fresca Pesto Sauce
10-12 oz. fresh mushrooms, sliced
10-12 oz. marinated artichokes, diced
10-12 oz. fresh spinach
1-2 tsp. crushed red pepper flakes (optional)
1 Tbsp. butter
In large pan, sauté mushrooms in butter. Add artichokes. Stir in Tomato Vodka Sauce and 4 oz of Pesto. Add spinach; keep adding leaves as the spinach cooks down.
Cook Pappardelle in boiling, salted water for 2½ minutes. Strain. In large bowl, toss it all together, sprinkling in the crushed red pepper.
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Wine Notes
The combination of spinach, mushroom, and artichoke requires an earthy, European style red. Try almost anything from Italy, especially Chianti, Tuscany, or Puglia. French Cotes du Rhone is also an excellent, affordable choice.
