Pappardelle with Summer Squash and Arugula-Walnut Pesto

1. 1

   In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes.

2. 2

   Finely chop 1/2 cup of the walnuts; coarsely chop the rest for garnish.

3. 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. 4

   Season the pesto with salt and pepper.

5. 5

   In a large pot of salted boiling water, cook the pappardelle until al dente.

6. 6

   Drain the pasta and add to the pesto in the bowl.

7. 7

   Add the zucchini and toss to evenly coat.

8. 8

   Stir in the lemon juice and the remaining 2 cups of arugula and season with salt and pepper.

9. 9

   Transfer the pasta to a platter, drizzle with olive oil and garnish with the coarsely chopped walnuts and cheese shavings.

* Per serving · 4 servings · Values may vary.