Sweet Potato Pappardelle Con Salsa Di Noci

Serving Size: 4-6


1 lb. Pappardelle's Sweet Potato Pappardelle
1 clove garlic, minced
7 oz. shelled walnuts, finely chopped
4 tablespoons butter, unsalted
7 oz. mascarpone or cream cheese*
3/4 cup Parmesan cheese, freshly grated

*Or use Pappardelle’s (11 oz.) Coconut Curry Sauce


  1. Melt butter in a skillet and sauté garlic until it is golden brown. Add walnuts, stir for 3 minutes and remove entire contents from heat.
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  3. While pasta is cooking, add the mascarpone or cream cheese to the walnut mixture (-Or- *Use Pappardelle’s (11 oz.) Coconut Curry Sauce) and heat gently throughout.
  4. Drain the pasta, toss in the grated Parmesan and transfer to a heated serving dish. Stir in the sauce and serve at once.