PAPPARDELLE WITH ZUCCHINI IN ARUGULA WALNUT PESTO
A fresh and healthy summer pasta dish made with zucchini, walnuts and arugula!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 350F, line baking sheet with parchment paper and toast walnuts for 5-6 minutes. You want them golden not burnt.
- In a food processor pulse 2 cups of arugula and ½ cup of toasted walnuts until finely chopped.
- Pour in oil, garlic and cheese and run until well combined. If you want to add more oil to make it less pasty you can. Season with salt and pepper. Set aside until pasta is done.
- Prepare pasta according to package instructions. Once cooked, drain pasta and place into a large bowl along with the zucchini. Add the pesto and toss evenly to coat.
- Fold in remaining 2 cups arugula and garnish with leftover walnuts.
- Drizzle with extra EVOO and "cheese" shavings.
- Serve and Enjoy!
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