Best 2 Pappardelle With Summer Squash And Arugula Walnut Pesto Recipes

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Indulge in the vibrant flavors of summer with our delectable Pappardelle with Summer Squash and Arugula Walnut Pesto. This dish embodies the essence of the season, showcasing fresh, locally-sourced ingredients that come together in a symphony of taste. Pappardelle noodles, known for their wide, flat shape, provide a sturdy base for the medley of summer squash, including tender zucchini, flavorful yellow squash, and sweet pattypan squash.

The star of the dish is the Arugula Walnut Pesto, a vibrant green sauce that bursts with nutty, peppery notes. Fresh arugula, fragrant basil, and crunchy walnuts are blended with olive oil, Parmesan cheese, and a touch of garlic to create this luscious condiment. Topped with a sprinkling of toasted walnuts and shaved Parmesan, this dish is a feast for both the eyes and the palate.

Let's cook with our recipes!

FRESH PAPPARDELLE



Fresh Pappardelle image

The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 2h

Number Of Ingredients 5

3 cups 00 flour, plus more for dusting
1 cup fine semolina flour, plus more for dusting
Kosher salt and freshly ground pepper
6 large eggs, beaten
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
  • Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
  • Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)

PAPPARDELLE WITH CREAMY CHICKEN SAUCE



Pappardelle with Creamy Chicken Sauce image

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

Tips for Making Pappardelle with Summer Squash and Arugula Walnut Pesto

- To save time, use pre-made pesto or a food processor to quickly blend the arugula, walnuts, Parmesan, garlic, olive oil, and lemon juice. - If you don't have pappardelle pasta, you can use other wide noodles like fettuccine or tagliatelle. - For a vegetarian option, substitute vegetable broth for the chicken broth. - To add a spicy kick, sprinkle some red pepper flakes on top of the pasta before serving. - For a more substantial meal, add some grilled chicken or shrimp to the pasta.

Conclusion

This pappardelle with summer squash and arugula walnut pesto is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of sweet summer squash, tangy arugula, and creamy walnut pesto creates a flavorful and satisfying dish. Whether you're serving it for a special occasion or a casual weeknight dinner, this pasta dish is sure to be a hit.

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