Featured Recipes

Pappardelle with Spring Veggie Bolognese

Corto’s Chef-Developed Recipe Series



Serves 4

  • 1 lb dried or fresh egg pappardelle
  • ½ cup 51-49® Extra Virgin Olive Oil and Canola Blend
  • 1 bunch small carrots, sliced (2 cups)
  • 6 cloves garlic, finely chopped
  • salt
  • 1 bunch breakfast or easter egg radish, cut into small wedges (1 ½ cups)
  • 1 bunch chopped asparagus (2 cups)
  • 1 bunch thinly sliced scallions (1 cup whites, 1 ½ cups green)
  • 1 cup finely chopped parsley
  • ½ cup mixture of finely chopped tarragon and dill
  • 1 lemon, zested and juiced
  • burrata for serving

Our 51-49® Extra Virgin Olive Oil and Canola Blend is the base for this very untraditional, quickly cooked Bolognese that is light, delicious, and full of veggies. It goes wonderfully with tender egg pappardelle.


Bring a large pot of water to boil, generously seasoned with salt, add pasta and cook until al dente. Reserve 1 cup pasta water and drain pasta.

Heat 51-49® oil in a Dutch oven or large pot over medium heat. Add carrots, garlic, and 1 teaspoon salt. Cook, stirring until carrots soften, about 5 minutes. Add radish and asparagus, cooking until asparagus becomes tender (about 5 minutes more). Turn off heat.

Stir the pasta into the pot with the Bolognese and assess the consistency. If you’d like it to be saucier, add the reserved pasta water in ¼ cup increments, until you have the desired sauciness.

To serve, stir in the scallions, parsley, tarragon, dill, lemon zest, and juice until combined. Season with salt and transfer to serving plates. Top with a few spoonfuls of burrata.