Pappardelle with Zucchini and Mint-Parsley Pesto

1. 1

   In a food processor, combine the parsley, mint, garlic and walnuts and pulse until coarsely chopped.

2. 2

   Pour in the olive oil and add the 1/4 cup of grated Parmesan; process to a puree.

3. 3

   Season the pesto generously with salt and pepper.

4. 4

   Using a sturdy vegetable peeler, cut each zucchini lengthwise into paper-thin strips; discard the central core of seeds.

5. 5

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

6. 6

   Add the zucchini to the pot, stir once and drain; reserve 1/4 cup of the pasta cooking water.

7. 7

   Return the pappardelle and zucchini to the pot.

8. 8

   Add the pesto and the reserved pasta water and toss.

9. 9

   Season with salt and pepper.

10. 10

    Transfer the pasta to a large bowl and garnish with mint sprigs.

11. 11

    Pass the remaining grated Parmesan at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.