Pappardelle with Summer Squash and Arugula-Walnut Pesto
Food and Wine Magazine, Aug 2015 p. 122
I love when I find recipes that use up ingredients that we have on hand. We had a bunch of basil leftover from another pesto dish that we made; and while this dish doesn't call for basil, we added it to the arugula pesto -- it was great! This is a restaurant-worthy dish that we'll serve to guests in the future. Great presentation (lovely ribbons of pappardelle and also zucchini) and a pasta/veggie dish all in one. Plus, it's super simple to make.
Ingredients: papparedelle, zucchini, arugula, walnuts, extra-virgin olive oil, garlic, Parmigiano-Reggiano cheese, lemon juice, Kosher salt, pepper
- Added basil to the pesto