Stephanie Dianne
Plant Based

Lemon Pepper Pappardelle with Artichoke Pesto & Asparagus

May 26, 2017

I’m Stephanie
Writer, Painter, Author, Dreamer, Mother, Podcaster, Memoirist, Vegan Chef and Manifestation Coach


Pappardelle pasta is one of those Italian names that makes me want to say it like I’m an Italian.


It’s fun to pretend that I’m an Italian, of course, gesticulating with my hands. Pappardelle is similar to wide fettuccine, and if you can find lemon pepper pappardelle, it’s perfect for this dish. The name pappardelle derives from the Italian verb “pappare”, to gobble up.

That’s exactly what we do when we have this for dinner!

During the weekday when our family schedule is full, I’m either too hungry or too tired (or both) for cooking up a proper meal, so I’ve come to find some quick toss something together solutions, not being the most organized plan-ahead sort of person. So here is my dinnertime fix-something-quick: I rummage around the fridge and find a few fresh veggies to mix up into pasta, toss it together with some condiments (such as olive tapenade and marinated artichokes), add some lemon zest, sea salt, and black pepper, et voila, dinner.

This habit evolved into this recipe, and I’m quite proud of it, actually. All of the flavors compliment each other: lemon, asparagus, artichoke, olives, basil, black pepper. I’m sure you will gobble it up too. Pair with some lemon water (or lemon iced tea, or a cool glass of Pinot Grigio) and enjoy with classical music playing in the background. Have this for dinner al fresco on your patio and perhaps you’ll feel like you are living under the Tuscan sun for a moment. Mangia!

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