Pappardelle with summer squash and arugula-walnut pesto


Sangita Saha-


To make this testy pasta you have to do- in a small frying pan, fry the walnuts over moderately low heat until golden, about 5 minutes. Finely chop ½ cup of the walnuts; chop the rest for garnish. In a mixer mix 2 cup of the arugula until finely chopped; then the mix pour into a large bowl and stir in the ¾ cup of olive oil, the garlic, grated cheese and finely chopped walnuts. Season the pesto with salt and pepper. Then boil some water in a large pot. Cook the pappardelle pasta until it to be firm to the bite. Then drain the water and ad to the pest with pasta. Add the zucchini (small cucumber shaped vegetable marrow; typically dark green) and toss to evenly coat. Then stir some lemon juice and the remaining two cup of aragulla and season with salt and pepper. Then transfer the pasta to a plate, dribble with olive oil and garnish with the chopped walnuts and some greeted cheese. Enjoy the delicious pasta.


Fettuccine with Parsley Pesto and Walnuts


 check out the preparation  below



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