Rosemary & Carrot Ribbon Pappardelle


Extend your pasta dinner by mixing pappardelle with similarly-sized carrot ribbons.

Rosemary and Carrot Ribbon Pappardelle
Photo: Andy Lyons
Total Time:
30 mins


  • 1 pound carrots, peeled

  • 8 ounce dried papardelle pasta

  • ½ cup chopped, toasted hazelnuts

  • 2 tablespoon butter

  • 2 tablespoon chopped fresh rosemary

  • ½ teaspoon kosher salt

  • 4 ounce goat cheese, cut up


  1. Using a vegetable peeler, cut carrots into flat ribbons. Transfer to a large colander.

  2. Meanwhile cook pappardelle pasta in lightly salted boiling water according to package directions. Drain in same colander as carrots, reserving 1 cup cooking liquid.

  3. In a large skillet, heat hazelnuts, butter, fresh rosemary, and salt over medium heat until bubbling. Add 1/2 cup reserved pasta water and goat cheese, whisking until combined. Add pasta and carrot mixture, tossing gently to coat. Add reserved cooking liquid to thin sauce as desired. Sprinkle with additional chopped toasted hazelnuts.

Nutrition Facts (per serving)

508 Calories
26g Fat
52g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 508
% Daily Value *
Total Fat 26g 33%
Saturated Fat 11g 55%
Cholesterol 45mg 15%
Sodium 453mg 20%
Total Carbohydrate 52g 19%
Total Sugars 6g
Protein 19g
Vitamin C 4.9mg 25%
Calcium 309mg 24%
Iron 3.4mg 19%
Potassium 452mg 10%
Folate, total 165.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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