Best 4 Pappardelle With Squash Arugula Pesto Recipes

PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL

Steps:

• To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
• Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
• At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

ARUGULA PESTO

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

PAPPARDELLE WITH SQUASH & ARUGULA PESTO

Steps:

• In a small skillet, toast the walnuts over moderately low heat until golden, about 
5 minutes. Finely chop 1/2 cup of the walnuts; 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 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 cheese shavings.

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.