Pappardelle With Summer Squash And Arugula Walnut Pesto Food

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.

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.

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.

PAPPARDELLE WITH ZUCCHINI IN ARUGULA WALNUT PESTO

Steps:

• Preheat oven to 350F, line baking sheet with parchment paper and toast walnuts for 5-6 minutes. You want them golden not burnt.
• In a food processor pulse 2 cups of arugula and ½ cup of toasted walnuts until finely chopped.
• Pour in oil, garlic and cheese and run until well combined. If you want to add more oil to make it less pasty you can. Season with salt and pepper. Set aside until pasta is done.
• Prepare pasta according to package instructions. Once cooked, drain pasta and place into a large bowl along with the zucchini. Add the pesto and toss evenly to coat.
• Fold in remaining 2 cups arugula and garnish with leftover walnuts.
• Drizzle with extra EVOO and "cheese" shavings.
• Serve and Enjoy!