Best 2 Pappardelle With Squash Arugula Pesto Recipes

Indulge in a culinary symphony of flavors with our exquisite Pappardelle with Squash, Arugula Pesto, and Roasted Garlic. This tantalizing dish is a perfect harmony of textures and tastes, featuring tender pappardelle pasta, roasted butternut squash, and a vibrant arugula pesto. The roasted garlic adds a subtle yet impactful depth of flavor, elevating the dish to a new level of deliciousness.

Prepared with fresh, seasonal ingredients, this recipe offers a delightful balance of sweet, savory, and nutty flavors. The arugula pesto, with its peppery bite, brings a refreshing complexity to the richness of the roasted squash and the heartiness of the pappardelle.

In addition to the main recipe, we also provide variations to customize your culinary experience. Try the Pappardelle with Butternut Squash and Brown Butter Sauce, where the nutty flavor of brown butter complements the sweetness of the squash. For a lighter option, the Pappardelle with Arugula Pesto and Goat Cheese offers a fresh, tangy twist.

Whether you're a seasoned chef or just starting your culinary journey, these recipes are designed to guide you effortlessly through the cooking process. With detailed instructions and helpful tips, you'll be able to create a restaurant-quality dish in the comfort of your own home.

Let's cook with our recipes!

ARUGULA PESTO

Arugula Pesto image

To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 10m

Yield Makes about 2/3 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

Steps:

Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams

PAPPARDELLE WITH SQUASH & ARUGULA PESTO

PAPPARDELLE WITH SQUASH & ARUGULA PESTO image

Categories Pasta

Number Of Ingredients 10

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

Steps:

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

Tips:

For the best flavor, use ripe, seasonal squash.
To save time, you can use pre-made pesto.
If you don't have arugula, you can substitute another leafy green, such as spinach or kale.
To make the dish more substantial, you can add cooked chicken or shrimp.
Serve the pasta immediately, garnished with additional arugula and Parmesan cheese.

Conclusion:

This pasta dish is a delicious and easy way to enjoy the flavors of fall. The roasted squash is sweet and savory, the pesto is nutty and flavorful, and the arugula adds a peppery kick. This dish is sure to please everyone at your table.