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  • 6 ounces dried pappardelle noodles
  • 2 tablespoons olive oil
  • 3/4 pound fresh okra
  • 1/4 cup chopped fresh chervil or basil leaves
  • 1/4 cup lower-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 cup grated Romano or Parmesan cheese


  1. Cook pasta according to package directions. Drain.
  2. Heat oil in a large skillet over medium-high heat. Saute okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese.
-- Recipe by David Feder

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The recipe was originally published as Pappardelle Pasta with Okra on

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