Lemon-Pepper Artisan Pappardelle with Creamy Lemon-Basil Sauce, Spinach & Edamame

FROM - DelightfulDeliciousDelovely.com

Lemon-Pepper Artisan Pappardelle


3 1/2 cups flour

4 eggs

1 TBS olive oil

2 TBS water

1-2 lemons - zest & juice

1 TBS cracked pepper


I made my dough by putting the ingredients in my bread machine.  Additionally - I made it a day ahead & let it rest overnight in my fridge, wrapped tightly in plastic wrap.  This isn't necessary.  

Comprehensive instructions on making pasta dough is HERE in this post.

I then rolled it thin & cut it into strips by hand.

Creamy Lemon-Basil Sauce, Spinach & Edamame 

Serves 4 easily


2 TBS olive oil

4 TBS butter

4 garlic cloves - minced

1 1/2 cups heavy cream

2 TBS lemon juice

1 TBS lemon zest

2 or more TBS basil - chopped

2 packed cups fresh spinach

1 cup edamame

Gremolata (2 TBS lemon zest, 1 minced garlic clove & 4 TBS minced parsley)

Grated Parmesan

S&P to taste


Mix the gremolata & set aside.

Plunge the spinach in boiling water for 30 seconds then drain, cool & chop.  Set aside.

Heat the butter in a pan & add the garlic.  Saute for a minute then add the heavy cream, lemon juice & zest, shredded basil and S&P to taste.  Simmer on low heat for a few minutes to let the flavors meld.  Add the chopped spinach & edamame.  

Cook your pasta.  If using homemade, it will cook VERY quickly, under a minute sometimes.  You can tell it is done because it begins to float.  Drain & add to the pan with the cream sauce.  Blend & serve with the gremolata & grated Parmesan - and maybe a drizzle of a nice olive oil.