This classic combination of flavors will delight the die-hard Italian in you!

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Tomatoes, bell peppers, lemon, Parmesan cheese, red pepper flakes, chicken, beef, eggplant, olive oil, cracked black pepper.
  

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Lemon Alfredo Sauce
  - Puttanesca Sauce
  - Red Wine Bison Bolognese Sauce
  - Roasted Garlic & Four Cheese Sauce
  - Roasted Tomato Marinara Sauce
  - Tomato Vodka Sauce
  - Plant-Based Tomato Vodka Sauce
  - Plant-Based Kale Basil Pesto
  - Sun-Dried Tomato Pesto
  - Traditional Basil Pesto
  - Basil Olive Oil
  - California Meyer Lemon Olive Oil
  - Roasted Garlic Avocado Oil

• - Basil Garlic Fettuccine topped with Eggplant Tomato Sauce & Meatballs

  - Basil Garlic Fettuccine with Caponata Vegetables

  - Tomato, Onion & Artichoke Fettuccine Alfredo

• 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 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Granulated Garlic, Basil, Natural Flavors and Coloring, Salt.

  CONTAINS: Wheat.

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