PAPPARDELLE WITH SUMMER SQUASH AND ARUGULA-WALNUT PESTO

PAPPARDELLE WITH SUMMER SQUASH AND ARUGULA-WALNUT PESTO image

Yield 4 to 6 people

Number Of Ingredients 9

3/4 C walnut halves
4 C packed arugula leaves (4 oz)
3/4 C EVOO
1/2 t finely grated garlic
1/2 C freshly grated Parmigiano-Reggiano plus shavings for garnish
Kosher salt & p
12 oz pappardelle or other broad pasta
3 firm, fresh medium zucchini and/or yellow squash 1 1/4 lbs, very thinly sliced lengthwise on a mandolin
3 T fresh lemon juice

Steps:

1. In a small skillet, toast the walnuts over low heat until golden, (5 minutes). Finely chop 1/2 C of the walnuts; coarsely chop the rest for garnish. 2. In a food processor, pulse 2 cups of the arugula until finely chopped; scrape into a large bowl and stir in the 34 cup of olive oil, garlic, grated cheese and finely chopped walnuts. Season the pesto with s & p. 3. 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 in the lemon juice and the remaining 2 C of arugula and season with s & p. Transfer the pasta to a platter, drizzle with EVOO and garnish with the coarsley chopped walnuts and cheese shavings.