ZUCCHINI WITH WALNUT PESTO
Provided by Molly Yeh
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
- Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
- Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!
ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler.
- To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
- Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
- In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
- Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
- Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.
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.
PAPPARDELLE WITH SQUASH & ARUGULA PESTO
Categories Pasta
Number Of Ingredients 10
Steps:
- In a small skillet, toast the walnuts over moderately low heat until golden, about â¨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 â¨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 OF ZUCCHINI
A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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!
More about "pappardelle with zucchini in arugula walnut pesto food"
ARUGULA WALNUT PESTO - COOKIE AND KATE
Web May 19, 2011 In a food processor, combine the arugula, salt, walnuts and all the garlic. Pulse while drizzling in the olive oil. Remove the mixture from the processor and put it …
From cookieandkate.com
4.5/5 (12)Total Time 15 minsCategory SauceCalories 405 per serving
From cookieandkate.com
4.5/5 (12)Total Time 15 minsCategory SauceCalories 405 per serving
- Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
PESTO PAPPARDELLE PASTA WITH ZUCCHINI RIBBONS - PROUD ITALIAN COOK
Web Jun 11, 2018 Instructions. TO MAKE THE PESTO. Blanch the basil in boiling water for just 15 seconds. Immediately remove, scoop out with a spider and place into an ice bath to …
From prouditaliancook.com
5/5 (2)Estimated Reading Time 4 mins
From prouditaliancook.com
5/5 (2)Estimated Reading Time 4 mins
WHOLE-WHEAT PAPPARDELLE WITH ARUGULA PESTO AND CORN - FOOD
Web Jun 16, 2016 Directions In a pot of salted boiling water, blanch the 2 cups of arugula for 30 seconds. Using tongs, transfer the arugula to a colander and rinse under cold water. …
From foodandwine.com
From foodandwine.com
FARFALLE IN QUICK & EASY 5 MIN. WALNUT-ARUGULA PESTO
Web Aug 31, 2020 Toss the roasted garlic along with all the ingredients under “For Making Pesto:” 1 cup each of arugula, basil & olive oil + 1/2 cup walnuts + 1/4 cup each of …
From veggiemashups.com
From veggiemashups.com
PAPPARDELLE WITH ZUCCHINI AND ARUGULA WALNUT PESTO
Web Recent Comments. Mark on Goldenrod; jasperw4 on Goldenrod; Chloe on Goldenrod; Anonymous on Cilantro Lime Shrimp; Pappardelle with Zucchini and Arugula Walnut …
From thedynamicdish.com
From thedynamicdish.com
ZUCCHINI “PAPPARDELLE” WITH PESTO - EAT WELL ENJOY LIFE
Web up. In this recipe we are making the “pappardelle” with zucchini instead of flour and topping it with a dairy free pesto. 4 servings For the pesto sauce: 2 cups well-paced …
From eatwellenjoylife.com
From eatwellenjoylife.com
PAPPARDELLE WITH ZUCCHINI AND ARUGULA WALNUT PESTO | VEGGIE …
Web Aug 12, 2015 - Pappardelle with Zucchini and Arugula Walnut Pesto. Aug 12, 2015 - Pappardelle with Zucchini and Arugula Walnut Pesto. Aug 12, 2015 - Pappardelle …
From pinterest.com.au
From pinterest.com.au
PESTO RECIPE - PAPPARDELLE WITH ARUGULA WALNUT PESTO | DOWN EAST
Web Pappardelle with Arugula Walnut Pesto SERVES 4 For the arugula pesto: 1 cup walnuts (or the nut of your choice) 2 cloves garlic 2 pinches of salt juice and zest of 1 lemon 1 …
From downeast.com
From downeast.com
GWYNETH PALTROW PASTA WITH ZUCCHINI - FOOD & WINE
Web Aug 7, 2019 In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry …
From foodandwine.com
From foodandwine.com
PAPPARDELLE WITH SUMMER SQUASH AND ARUGULA-WALNUT PESTO
Web 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. Transfer the …
From bigoven.com
From bigoven.com
BEST ZUCCHINI PAPPARDELLE - HOW TO MAKE ZUCCHINI PAPPARDELLE
Web Mar 6, 2017 3. large zucchini. 2 tbsp.. extra-virgin olive oil, divided. 3/4 lb.. chicken breast. kosher salt. Freshly ground black pepper. 1 tsp.. Italian seasoning. 2. cloves garlic, finely …
From delish.com
From delish.com
PAPPARDELLE WITH ZUCCHINI IN ARUGULA WALNUT PESTO RECIPES
Web 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 …
From tfrecipes.com
From tfrecipes.com
PAPPARDELLE WITH ARUGULA WALNUT PESTO AND BLISTERED TOMATOES
Web Aug 26, 2022 First add walnuts and garlic and pulse until ground. Add arugula and basil. Pulse again until combined. Add salt, pepper, lemon juice and olive oil. Pulse again. Add …
From aplaceforeveryonecooking.com
From aplaceforeveryonecooking.com
PAPPARDELLE WITH ZUCCHINI AND ARUGULA WALNUT PESTO | VEGGIE …
Web Aug 12, 2015 - It's Sunday over in my hood and Sunday's call for pasta dishes that are truly sensational. Like this one.I try incorporating veggies as much and as best I can to make …
From pinterest.com
From pinterest.com
PAPPARDELLE WITH SUMMER SQUASH AND ARUGULA-WALNUT PESTO …
Web 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 …
From newrootsorganics.com
From newrootsorganics.com
PAPPARDELLE - WIKIPEDIA
Web Pappardelle ( Italian: [papparˈdɛlle]; singular: pappardella; from the verb pappare, "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine, [1] originating …
From en.wikipedia.org
From en.wikipedia.org
PAPPARDELLE WITH ARUGULA PESTO & ZUCCHINI — DANIELA'S DISH
Web Mar 6, 2022 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 …
From danieladish.com
From danieladish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love