Pappardelle with Summer Squash and Arugula-Walnut Pesto
Pappardelle with Summer Squash and Arugula-Walnut Pesto takes approximately 45 minutes from beginning to end. This main course has 934 calories, 23g of protein, and 63g of fat per serving. This recipe serves 4 and costs $2.94 per serving. 2091 person were glad they tried this recipe. If you have arugula leaves, parmigiano reggiano cheese, zucchini squash, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. It is brought to you by Food and Wine. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Spaghetti Squash With Arugula Walnut Pesto, Summer Pappardelle with Tomatoes, Arugula, and Parmesan, and Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts.
Servings: 4
Ingredients:
4 cups packed arugula leaves (4 ounces)
1/2 teaspoon finely grated garlic
Kosher salt
3 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil, plus more for drizzling
12 ounces pappardelle
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
Pepper
3/4 cup walnut halves
3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds), very thinly sliced lengthwise on a mandoline
Equipment:
frying pan
food processor
bowl
pot
Cooking instruction summary:
In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes. Finely chop 1/2 cup of the walnuts; coarsely chop the rest for garnish. In a food processor, pulse 2 cups of the arugula until finely chopped; scrape into a large bowl and stir in the 3/4 cup of olive oil, the garlic, grated cheese and finely chopped walnuts. Season the pesto with salt and pepper. In a large pot of salted boiling water, cook the pappardelle until al dente. Drain the pasta and add to the pesto in the bowl. Add the zucchini and toss to evenly coat. Stir in the lemon juice and the remaining 2 cups of arugula and season with salt and pepper. Transfer the pasta to a platter, drizzle with olive oil and garnish with the coarsely chopped walnuts and cheese shavings.
Step by step:
1. In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes. Finely chop 1/2 cup of the walnuts; coarsely chop the rest for garnish.
2. In a food processor, pulse 2 cups of the arugula until finely chopped; scrape into a large bowl and stir in the 3/4 cup of olive oil, the garlic, grated cheese and finely chopped walnuts. Season the pesto with salt and pepper.
3. In a large pot of salted boiling water, cook the pappardelle until al dente.
4. Drain the pasta and add to the pesto in the bowl.
5. Add the zucchini and toss to evenly coat. Stir in the lemon juice and the remaining 2 cups of arugula and season with salt and pepper.
6. Transfer the pasta to a platter, drizzle with olive oil and garnish with the coarsely chopped walnuts and cheese shavings.
Nutrition Information:
covered percent of daily need
