This pasta combines the lovely flavor of artichoke with a subtle zest of lemon. Take a moment to admire the long beautiful artichoke strands infused in this pasta. Not only do the strands add to the elegant flavor, but also the vibrant plate appeal!

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Fresh Fish, Tomatoes, Capers, Mussels, Artichokes, Grilled Chicken, Spinach, Zucchini, and Squash

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Lemon Alfredo Sauce
  - Roasted Tomato Marinara Sauce
  - Tomato Vodka Sauce
  - Plant-Based Tomato Vodka Sauce
  - Plant-Based Kale Basil Pesto
  - Traditional Basil Pesto
  - Basil Olive Oil
  - California Meyer Lemon Olive Oil
  
  

• - Baked Artichoke & Halibut over Artichoke Lemon Tagliatelle

  - Grilled Chicken & Spring Vegetable Alfredo with Artichoke Lemon Tagliatelle

  - Pasta A Olio with Artichoke Lemon Tagliatelle

  - Shrimp & Artichoke Scampi over Artichoke Lemon Tagliatelle

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Artichoke Hearts & Natural Artichoke Flavor, Lemon & Natural Lemon Flavor, Wheat Gluten, Salt, Spices for Coloring.
  
  CONTAINS: Wheat. 
  

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