Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, blistered cherry tomatoes, almond yogurt, and mint.
Short History: This pasta’s Tuscan origins date back to the 14th century. However, due to their extensive popularity, today pappardelle can be found throughout all regions of Italy. Due to the decadent nature of these strands and the rich sauces that they are usually paired with, pappardelle dishes are often enjoyed in the winter months, or on more traditional ‘feasting days’.
