Pesto Pappardelle Pasta with Zucchini Ribbons
- 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
- 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 stop the cooking.
- Squeeze out all the water from the blanched basil.
- In a food processor add the nuts, then garlic and basil and grated cheese, combine.
- Now while the processor is running stream enough olive oil down the shoot until you get a nice loose consistency.
- Place into a glass jar and refrigerate until ready to use, I got a little over 2 pints.
- Pesto stays well in the fridge for at least 3 weeks or in the freezer for over a month.
- TO MAKE THE PESTO PAPPARDELLE PASTA WITH ZUCCHINI RIBBONS
- Cook pasta according to directions al'dente, reserve a little pasta water if need be for incorporating.
- Scoop out and place into a large bowl.
- 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.
- Toss in the raw zucchini ribbons while the pasta is still hot, tossing and coating with the pasta and pesto.
- Arrange everything onto a nice platter.
- Add some small basil leaves, some toasted walnuts, extra grated cheese and a drizzle of olive oil all over for garnish.
- Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/06/pesto-pappardelle-pasta-with-zucchini-ribbons.html
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