Creamy Black Pepper Pappardelle Pasta

Creamy and flavorful, arousing the senses with a little punch of black pepper, the softness or cherry tomatoes and the pungency of garlic - yum!

Ingredients

• Pappardelle Pasta  ·  12 ounces 
• Butter  ·  2 tablespoons 
• Garlic, minced  ·  2 cloves 
• Baby Spinach  ·  4 cups 
• Whole Milk  ·  2 cups 
• Herbie's Pepper Steak Seasoning  ·  1 1/2 tablespoon 
• Parmesan, shredded  ·  1/2 cup 
• Parsley, chopped  ·  1 tablespoon 
• Cherry Tomatoes, halved  ·  1 1/2 cup 
• All Purpose Flour  ·  2 tablespoons 

Instructions

Cook pasta according to the package until it is al dente. Reserve 1/2 cup of the pasta cooking water before draining.

In a skillet, melt the butter over medium heat. Add garlic and cook until softened and fragrant, about 1-2min. Whisk the flour and cook for 1 min longer, then slowly add milk while whisking to ensure there are no clumps. Simmer until thickened, 5 min. Add the parmesan, parsley, tomatoes, Herbie's Pepper Steak Seasoning and season with salt to taste.

Add the reserved pasta water and the cooked pasta to the skillet, toss to combine. Add more water if needed.

Lastly, fold in the spinach and stir until wilted.

Serve immediately! And enjoy with a glass of Williamson Wines.