Pappardelle With Zucchini In Arugula Walnut Pesto Recipes

ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA

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.

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 OF ZUCCHINI

Steps:

• Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
• Heat the olive oil over high heat in a large skillet.
• Just before olive oil begins to smoke, add the cut squash and stir.
• Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
• Add the white wine, garlic, salt and pepper.
• Toss in the basil and tomatoes.
• Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
• Bring to a boil.
• Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!