Pappardelle With Summer Squash And Arugula Walnut Pesto Recipes

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.

SUMMER PAPPARDELLE WITH TOMATOES, ARUGULA, AND PARMESAN

Steps:

• Cook pasta according to the package directions omitting salt and fat. Drain and keep warm.
• Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
• Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt.
• Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.

ARUGULA AND WALNUT PESTO

Steps:

• Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
• Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
• Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
• Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
• Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
• Makes enough pesto sauce for an ample serving of pasta for four people.

PAPPARDELLE WITH SQUASH, MUSHROOMS, AND SPINACH

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.