Pappardelle With California Walnut Pesto Recipes

PORK AND PAPPARDELLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
• When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
• Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PAPPARDELLE WITH MUSHROOM RAGU

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

SMALL BATCH DILL PESTO

Steps:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

PAPPARDELLE WITH CREAMY MUSHROOM AND PINE NUT SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
• Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
• Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
• Add sauce to hot pasta and stir through flat-leaf parsley.
• Serve pasta topped with remaining parmesan.

WALNUT PESTO

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

FARMERS' MARKET PAPPARDELLE

Steps:

• Bring a 6- to 8-quart pot of well-salted water to a boil.
• Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
• Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
• While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
• Cut corn from cobs; add corn to tomatoes.
• Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
• Add herbs and toss gently again.

WALNUT AND PARSLEY PESTO

Steps:

• Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
• Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

TOMATO AND WALNUT PESTO

Steps:

• Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
• In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
• Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
• Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
• To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.