In the Kitchen with Sigona’s Featuring: Fresh Pappardelle Pasta with Zucchini and a Spinach Pesto

The large pappardelle noodles are almost as wide as the zucchini, which makes it seem as though the zucchini is just another piece of pasta.

This is a delicious summer pasta dish that comes together quickly and pairs nicely with chardonnay.

Fresh Pappardelle Pasta with Zucchini and a Spinach Pesto

The large pappardelle noodles are almost as wide as the zucchini, which makes it seem as though the zucchini is just another piece of pasta. This is a delicious summer pasta dish that comes together quickly and pairs nicely with chardonnay. Adapted from Food & Wine. Serves about 6.
Total Time 25 minutes
Course Main Course
Servings 6

Ingredients
  

Ingredients:

  • 1/4 cup pine nuts
  • 4 cups about 4 oz. packed spinach leaves or a mix of spinach and arugula, divided
  • 3/4 cup Sigona’s Fresh Press extra virgin olive oil plus more for drizzling
  • 1 clove garlic minced
  • A pinch or two red pepper flakes
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese plus shavings for garnish
  • Salt and pepper to taste
  • 12 oz. fresh locally made pappardelle from Saporito Fine Pasta, available at Sigona’s
  • 3 firm fresh medium zucchini, very thinly sliced lengthwise on a mandoline
  • 3 Tbsp fresh lemon juice

Instructions
 

  • In a small skillet, toast the pine nuts, shaking the skillet occasionally, over moderately low heat until golden, about 5 minutes. Set aside 1 tablespoon and place the remainder in a large bowl.
  • Get a large pot of salted water heating to a boil on the stove.
  • In a food processor, pulse 2 cups of the spinach until finely chopped; scrape into the large bowl with the pine nuts. To the same bowl, add the olive oil, garlic, red pepper flakes and Parmigiano-Reggiano. Season with salt and pepper and stir to combine.
  • Cook the pappardelle according to package directions. Once cooked and drained, stir the pasta into the pesto mixture. Add the zucchini and toss carefully to coat everything evenly.
  • Stir in the lemon juice and remaining 2 cups of spinach.
  • Transfer the pasta mixture to a serving platter. Sprinkle on the remaining pine nuts and then add a few shavings of Parmigiano-Reggiano. Serve.
Keyword pasta, zucchini
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