Pappardelle with Arugula Pesto & Zucchini
Pappardelle with Arugula Pesto & Zucchini. A super springy pasta to cure the major scaries I’m having after the first beach weekend of the season. Tangy arugula and walnut pesto smothered over pappardelle and zucchini ribbons. Topped with lots of Parmesan cheese and fresh basil. The colors and flavors are so perfect for spring, it’s super saucy, and just all around delicious. And don’t forget your Sunday funday wine with this one ;))
If there is one thing I love about Sundays. It’s the pasta. And if i’m being honest that’s just about the only thing I love about Sundays. Oh, and the wine. But the rest is all just pretty scary. Especially after you’ve had a really good weekend that just went by way too fast. Although they all seem to be going by way too fast these days.
Anyway, since the weather is getting warmer and we are officially into March which in my opinion is the kick start to spring, we are having a super springy pasta. The colors and flavors of this dish are super vibrant making it the perfect pasta for not only Sundays but spring Sundays.
This arugula pesto is super unique and really good if you’re looking for a change up to the everyday basil pesto. It’s creamy and cheesy and overall just delicious. Plus, I love the addition of the zucchini. Zucchini is one of my favorite spring and summer veggies and it goes perfectly with the pesto. Finally topped with extra cheese and fresh basil. This dish just screams fresh to me.
Hope you guys had as good of a weekend as we did. I am super sad to see it go, as always. But our first weekend at the beach was definitely a success. The weather was beautiful on Saturday and we had lots of good food and drinks and it was just overall really fun !!
Ingredients
4 ounces baby arugula
1/2 cup halved walnuts
1 garlic clove
1/2 cup parmigiano reggiano
3/4 cup extra virgin olive oil
salt and pepper
1 pound pappardelle
2 medium zucchini, thinly sliced
fresh basil for serving
Directions
In the bowl of a food processor, pulse the arugula until partially chopped. Add the walnuts, garlic, and parmesan. While the food processor is running, stream in the olive oil until well combined. Season with salt and pepper. Set aside.
Cook the pappardelle. Drain saving 1 cup of cooking water. Add the pesto and zucchini to the pot. Continue to cook over low heat. Add pasta water as needed. Season with salt, pepper, and extra cheese.
Serve topped with fresh basil leaves.
