Ginger Beef Stir Fry with Roasted Garlic Herb Fettuccine

Serving Size:  4-6


1 lb. Pappardelle’s Roasted Garlic Herb Fettuccine
2 cups beef stock*
3 tablespoons cornstarch, dissolved in some stock*
1 tablespoon canola oil*
4 tablespoons ginger root, finely minced*
8 cloves garlic, minced*
1/2 lb. beef round, cut into strips
1 red bell pepper, cut into strips
1 bunch green onions, chopped
1 lb. asparagus, blanched and chopped
1/4 cup fresh basil, cut into thin strips

*Or use Pappardelle's Portabella & Roasted Garlic Sauce & reduce beef stock to 1 cup


  1. Heat beef stock in a pan and whisk in cornstarch. Let simmer.
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.
  3. While the pasta is cooking, heat oil in a stir-fry pan (wok) over high heat. Add ginger and garlic and cook on high for 30 seconds. (-Or- *Reduce beef stock to 1 cup, mix with Pappardelle's (11 oz.) Portabella & Roasted Garlic Sauce and eliminate all "*" items.) Immediately add uncooked beef and cook until beef is half-cooked.
  4. Add bell pepper and green onions and cook for one minute. Immediately add asparagus and cook for 1 minute more.
  5. Add warmed beef stock to wok and let simmer.
  6. Add drained pasta to wok and mix well. Garnish with fresh basil. Serve immediately.