We are in the thick of summer and I am sure that you have seen the many recipes utilizing the most bountiful veggies of the season. Zucchini is plentiful this month and there are many creative dishes popping up around the web and in the cooking magazines.
The Butcher carries a variety of hand crafted pastas brought to us from the legendary Catskill Mountains. Northern Farmhouse Pasta makes a delicious pappardelle. Pair this gourmet pasta, that is made using organic NY Wheat, with beautiful zucchini and some grilled sweet sausage. You will have a summer meal that is over the top!
This dish will feed four to five people depending on their appetites!
For printable instructions click here Pappardelle with Arugula Pesto and Zucchini
You will need:
One package of Northern Farmhouse Pasta Pappardelle
4 links of sweet sausage (Grilled and cut in half lengthwise)
1 nice size zucchini; peeled and thinly sliced
5 cups of arugula leaves ( you will use 4 cups for the pesto and 1 cup fresh to mix into the pasta)
4-5 cloves of garlic; peeled
3/4 cups of chopped walnuts
3/4 cup of olive oil
Juice of one whole lemon
Fresh ground salt and pepper
Pecorino Romano or Locatelli for serving
Begin by making sure that all of your ingredients are washed, chopped and ready to go!
Bring a large pot of water to a full boil. I find that when cooking this hand-made pasta, it helps to have the water at a rapid boil. Cook the pasta for the minimum amount suggested on the package to avoid breakage. I cooked this pappardelle for six minutes.
Begin by making your pesto. Use a food processor to blend four cups of arugula, 3/4 cups of walnuts and 4-5 cloves of garlic. Slowly add 3/4 cup of olive oil through the spout in the top of the food processor. Blend until the pesto just comes together. Set aside.
Prepare a large sauté pan. Sauté the sliced zucchini with two tablespoons of olive oil over medium heat. (You can add a few cloves of sliced garlic if you love it!) Season with freshly ground salt and pepper. Sauté for 3-5 minutes. While you are sautéing the zucchini you may add the pasta to the large pot of boiling water. Cook the pappardelle for six minutes. Using a pair of tongs gently add the ribbons of pappardelle to the sauté pan with the zucchini. Add a 1/4 cup of hot pasta water along with the one cup of reserved fresh arugula. Add the pesto and give it a gentle toss. Season with freshly ground salt and pepper and plate onto a large rimmed serving platter. Top with shavings of pecorino or locatelli. Serve with grilled sweet sausage and a glass of your favorite Prosecco or chilled white wine!