Pesto Pappardelle Pasta with Zucchini Ribbons
Author: 
 
Ingredients
  • BASIL PESTO
  • 4 cups of solidly packed basil leaves, unblemished and washed
  • 2 large garlic cloves
  • ½ cup toasted walnuts
  • 1 cup grated Parmigiano Reggiano
  • olive oil
  • salt and pepper to taste
  • FOR THE PASTA
  • ½ lb. pappardelle pasta
  • 2 zucchini and 1 yellow squash or 3 zucchini, medium sized made into ribbons with a veggie peeler
  • basil pesto, no measurement just enough to coat the warm pasta to your liking
  • a few basil leaves, toasted walnuts and grated cheese for garnish
Instructions
  1. TO MAKE THE PESTO
  2. Blanch the basil in boiling water for just 15 seconds.
  3. Immediately remove, scoop out with a spider and place into an ice bath to stop the cooking.
  4. Squeeze out all the water from the blanched basil.
  5. In a food processor add the nuts, then garlic and basil and grated cheese, combine.
  6. Now while the processor is running stream enough olive oil down the shoot until you get a nice loose consistency.
  7. Place into a glass jar and refrigerate until ready to use, I got a little over 2 pints.
  8. Pesto stays well in the fridge for at least 3 weeks or in the freezer for over a month.
  9. TO MAKE THE PESTO PAPPARDELLE PASTA WITH ZUCCHINI RIBBONS
  10. Cook pasta according to directions al'dente, reserve a little pasta water if need be for incorporating.
  11. Scoop out and place into a large bowl.
  12. Add in enough pesto to your taste and liking, if it seems to thick loosen it up with some of the warm pasta water you reserved.
  13. Toss in the raw zucchini ribbons while the pasta is still hot, tossing and coating with the pasta and pesto.
  14. Arrange everything onto a nice platter.
  15. Add some small basil leaves, some toasted walnuts, extra grated cheese and a drizzle of olive oil all over for garnish.
  16. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/06/pesto-pappardelle-pasta-with-zucchini-ribbons.html