Whole-Wheat Pappardelle With Arugula Pesto And Corn Recipe

Name: Whole-Wheat Pappardelle With Arugula Pesto And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups loosely packed wild arugula (about 1 ounce), plus more arugula for garnish; 1 medium garlic clove, chopped; 2 tablespoons toasted sliced almonds; 1/4 cup extra-virgin olive oil; Salt; 1/2 pound dried whole-wheat pappardelle; 3 ounces pancetta, sliced 1/8 inch thick and cut into 1/2-inch strips; 1/2 cup finely chopped onion; Kernels cut from 2 ears of corn (1 cup); 2 tablespoons unsalted butter; Freshly grated Parmigiano-Reggiano cheese, for serving

Servings: persons

2 cups loosely packed wild arugula (about 1 ounce), plus more arugula for garnish
1 medium garlic clove, chopped
2 tablespoons toasted sliced almonds
1/4 cup extra-virgin olive oil
Salt
1/2 pound dried whole-wheat pappardelle
3 ounces pancetta, sliced 1/8 inch thick and cut into 1/2-inch strips
1/2 cup finely chopped onion
Kernels cut from 2 ears of corn (1 cup)
2 tablespoons unsalted butter
Freshly grated Parmigiano-Reggiano cheese, for serving

1
1. In a pot of salted boiling water, blanch the 2 cups of arugula for 30 seconds. Using tongs, transfer the arugula to a colander and rinse under cold water. Squeeze the arugula dry and transfer to a blender. Add the garlic and almonds and pulse until finely chopped. With the blender on, gradually add the olive oil in a slow steady stream; season with salt.
2
2. Add the pappardelle to the boiling water and cook until al dente. Drain, reserving 1/2 cup of the pasta water.
3
3. Meanwhile, in a large skillet, cook the pancetta over moderate heat, stirring, until browned, 5 minutes. Spoon off most of the fat. Add the onion to the skillet and cook until translucent, 5 minutes. Add the corn and cook until crisp-tender, 1 to 2 minutes.
4
4. Add the pasta, reserved pasta water, pesto and butter to the skillet and cook, tossing, until the pasta is hot and evenly coated. Season with salt and transfer to a bowl. Garnish with arugula leaves and serve, passing grated cheese at the table.

268

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 11 ingredients. The key ingredients include: 2 cups loosely packed wild arugula (about 1 ounce), plus more arugula for garnish, 1 medium garlic clove, chopped, 2 tablespoons toasted sliced almonds, 1/4 cup extra-virgin olive oil, and more.

Yes, Whole-Wheat Pappardelle With Arugula Pesto And Corn 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.

Whole-Wheat Pappardelle With Arugula Pesto And Corn

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