Pappardelle with Summer Squash and Arugula-Walnut Pesto Recipe

Name: Pappardelle with Summer Squash and Arugula-Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnut halves; 4 cups packed arugula leaves (4 ounces); 3/4 cup extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon finely grated garlic; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish; Kosher salt; Pepper; 12 ounces pappardelle; 3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds), very thinly sliced lengthwise on a mandoline; 3 tablespoons fresh lemon juice

Servings: persons

3/4 cup walnut halves
4 cups packed arugula leaves (4 ounces)
3/4 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon finely grated garlic
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
Kosher salt
Pepper
12 ounces pappardelle
3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds), very thinly sliced lengthwise on a mandoline
3 tablespoons fresh lemon juice

1
In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes.
2
Finely chop 1/2 cup of the walnuts; coarsely chop the rest for garnish.
3
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.
4
Season the pesto with salt and pepper.
5
In a large pot of salted boiling water, cook the pappardelle until al dente.
6
Drain the pasta and add to the pesto in the bowl.
7
Add the zucchini and toss to evenly coat.
8
Stir in the lemon juice and the remaining 2 cups of arugula and season with salt and pepper.
9
Transfer the pasta to a platter, drizzle with olive oil and garnish with the coarsely chopped walnuts and cheese shavings.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup walnut halves, 4 cups packed arugula leaves (4 ounces), 3/4 cup extra-virgin olive oil, plus more for drizzling, 1/2 teaspoon finely grated garlic, and more.

Yes, Pappardelle with Summer Squash and Arugula-Walnut Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle with Summer Squash and Arugula-Walnut Pesto

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