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.
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.
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