Pappardelle with Zucchini and Arugula Walnut Pesto
A slightly modified version of a Food and Wine recipe, this pasta has quickly become one of my favorites. It's pretty easy to make, even though you have to get out the food processor, which for me always seems like a bit of a chore. The pesto is fresh and flavorful – make sure you make it homemade, as doing otherwise would kind of defeat the point of the pasta. Sometimes, for a meatier version, I like to also throw in some spicy Italian sausage. It's also a beautiful dish for a dinner party or a casual get to together with friends.
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Servings: 6 people
Calories: 607 kcal
Net Carbs: 43 g
Ingredients
- 3/4 cup (88 g) walnut halves
- 4 cups (80 g) packed arugula leaves
- 3/4 cup (178 ml) extra virgin olive oil + more for drizzling
- 1/2 tsp (1/2 tsp) minced garlic
- 1/2 cup (50 g) Parmesan Reggiano, freshly grated + shavings for garnish
- freshly ground salt and black pepper
- 12 oz (340 g) pappardelle
- 3 (3) firm, fresh medium zucchini and/or yellow squash
- 3 Tbsp (3 Tbsp) fresh lemon juice
Instructions
- In a small skillet, toast the walnuts over medium-low heat until golden, about 5 minutes. Set aside 1/2 cup of the walnuts: coarsely chop the rest for garnish.
- Using a mandoline or very sharp knife, very thinly slice the zucchini and/or yellow squash. They should be flexible and ribbon like, such that they easily intertwine with the pasta, but no so thin that they tear easily.
- In a food processor, pulse 2 cups of the arugula until finely chopped. Add the 1/2 cup of walnuts, and pulse until chopped and well incorporated. Scrape into a large bowl and stir in 3/4 cup of olive oil, the garlic, and the grated parmesan. Season the pesto to taste with salt and pepper.
- In a large pot of salted boiling water, cook the pappardelle until al dente.
- While the pasta cooks, heat 2 Tbsp of olive oil in a large skillet over medium-high heat and sauté the zucchini and squash ribbons until it just starts to become tender but not soggy or falling apart.
- Drain the pasta and add to the bowl with the pesto and toss to coat. Gently toss in the zucchini and squash, being careful not to rip the pieces. Stir in the lemon juice and the remaining 2 cups of arugula. Season to taste with salt and pepper.
- Transfer the pasta to individual serving bowls, drizzle with a little olive oil, and garnish with the coarsely chopped walnuts and extra parmesan shavings. Serve immediately.
Nutrition
Calories: 607kcalFat: 42gSodium: 158mgNet Carbs: 43gSaturated Fat: 7gPotassium: 523mgCarbohydrates: 47gVitamin A: 613IUFiber: 4gVitamin C: 23mgSugar: 4gCalcium: 170mgProtein: 15gCholesterol: 53mgIron: 2mg
