Pappardelle With Zucchini And Mint Parsley Pesto Recipes
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
- Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
- Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
- Place the vegetable stock and 2 cups water in deep skillet.
- Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
- Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
- Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
- Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.
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- Make the pesto. In a food processor, combine the parsley, mint, garlic and pistachios and pulse until coarsely chopped. Add the lemon juice, lemon zest, parmesan and manchego cheese. Process a few times more. Then with the food processor running stream in the olive oil and process to a puree. Season the pesto generously with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Reserve a cup or so of the cooking water and then drain the pasta.
- While the pasta cooks "fry" the zucchini. In a bowl, whisk the egg. In another bowl, whisk together the panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
- Add the pasta to a large serving bowl, or add it back to the large pot you boiled it in. Add the pesto and the a few tablespoons of the reserved water and toss well. Season with salt and pepper. Add the fried zucchini and toss or serve the pasta and top each plate with the fried zucchini. Serve immediately and top with fresh grated machego cheese and a zest of lemon.
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