Make Quick, Light, Delicious and Healthy! What More Could You Want?
Still full from the weekend? A dish a little lighter in fullness but still full of flavor is what you need. By the way, is it Friday yet? lol! Delicious, light and quick. What more could you want in a weekday dinner recipe? Featuring bountiful summer squash cut into ribbons and barely cooked keeping their uber freshness and brightness.
Pappardelle with Summer Squash and
Arugula-Walnut Pesto
Serves 4-6
Total time: 45 minutes
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 pasta
3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds total), very thinly sliced lengthwise on a mandoline/ribbons
3 tablespoons fresh lemon juice
Preparation
In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes. Finely chop 1/2 cup of the walnuts and 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 gently to evenly coat. Stir 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 Parmigiano-Reggiano shavings.
I see a bottle of nicely chilled non oaked chardonnay or crisp pinot grigio being served with dinner!
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