PAPPARDELLE WITH SUMMER SQUASH AND ARUGULA-WALNUT PESTO
Steps:
- 1. In a small skillet, toast the walnuts over low heat until golden, (5 minutes). Finely chop 1/2 C of the walnuts; coarsely chop the rest for garnish. 2. In a food processor, pulse 2 cups of the arugula until finely chopped; scrape into a large bowl and stir in the 34 cup of olive oil, garlic, grated cheese and finely chopped walnuts. Season the pesto with s & p. 3. 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 in the lemon juice and the remaining 2 C of arugula and season with s & p. Transfer the pasta to a platter, drizzle with EVOO and garnish with the coarsley chopped walnuts and cheese shavings.
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Joiya Joiya
[email protected]This was a great dish to serve at a party. It was easy to make ahead of time and it was a big hit with my guests.
Zienab Salama
[email protected]I'm a big fan of pesto and this dish did not disappoint. The flavors were well-balanced and the pasta was cooked perfectly.
Ashley Yerian
[email protected]This dish was very easy to make and it was a great way to use up some leftover vegetables.
Alison Adams
[email protected]I thought the dish was a bit bland. I added some extra herbs and spices and it was much better.
Stela Taletovic
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Naomi Caouette
[email protected]The sauce was a bit too thick for my liking. I would recommend adding a little more liquid next time.
Ijaz Mirani
[email protected]This dish was a bit too spicy for my taste. I would recommend using less red pepper flakes next time.
Limon Mizi
[email protected]I made this dish for my family and they loved it. We will definitely be making it again.
Emma Hardenburg
[email protected]This was the perfect dish for a light summer meal. It was refreshing and flavorful.
GAFOOR GAFOOR
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It was hearty and flavorful.
abdul hanif
[email protected]This dish was very easy to make and it was a great way to get my kids to eat their vegetables.
Miyako panasian
[email protected]I thought the sauce was a bit bland. I added some extra salt and pepper and it was much better.
Mattie Smith
[email protected]The pasta was a bit overcooked for my liking. I would recommend cooking it for a minute or two less.
Meek Solj
[email protected]This dish was a bit too oily for my taste. I think I would use less olive oil next time.
Dimakatso Ntsioa
[email protected]I'm not usually a fan of arugula, but it was surprisingly good in this dish. The bitterness of the arugula balanced out the sweetness of the squash.
Meghan Tucker
[email protected]This was a great way to use up some summer squash from my garden. The pesto was also very easy to make.
Etwar Eti
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Its me Bishal
[email protected]I followed the recipe exactly and it turned out perfectly. The pasta was perfectly cooked and the sauce was flavorful and creamy.
Ainembabazi Caleb
[email protected]This pasta dish was a hit! The combination of summer squash, arugula, and walnut pesto was delicious. I especially loved the crunch of the walnuts in the pesto.