Recipe: Zucchini and Kale Pesto Pasta
INGREDIENTS
2 cups baby kale + more for garnish
¾ cup whole walnuts
¼ cup olive oil + more for zucchini
5 cloves garlic
½ cup Parmigiano-Reggiano cheesegrated plus shavings for garnish
12 ounces Papardelle
2 fresh firm zucchini very thinly sliced lengthwise on a mandoline
Salt and pepper for taste
PREPARATION
Preheat the oven to 350 F. Place the walnuts on a parchment lined baking tray and roast for 5-7 minutes tossing frequently. Remove from the oven and let them cool.
In a bowl of food processor, combine baby kale, garlic, ½ cup of walnuts, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until finely chopped. Add olive oil and grated cheese and pulse again until everything is combined and pesto is nice and smooth. Add more oil if needed.
Cook Papardelle in a large pot of salted boling water, about 10-12 minutes.
Meanwhile, season sliced zucchini with salt and pepper to a taste and brush with olive oil on both sides. Microwave for 30 seconds. Set aside.
Drain the pasta, reserving ½ cup of pasta cooking water.
Add pesto to the pasta and toss to evenly coat. Add pasta water if needed, one ladle at a time. (This will make the sauce a silky texture)
Add zucchini and handful of baby kale leaves and lightly toss.
Transfer Papardelle to a serving plate. Sprinkle with the remaining ¼ cup of walnuts and cheese shavings.
Enjoy!
*Seasonal product arrival dates and availability at the Market may vary due to farming climate conditions.*
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