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Pappardelle with Summer Squash and Arugula-Walnut Pesto

Food & Wine
  • minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

Arugula, packed leaves

1/2 tsp

Garlic

3

Zucchini and/or yellow squash (1 1/4 pounds), firm fresh medium

3 tbsp

Lemon juice, fresh

12 oz

Pappardelle

1

Kosher salt

1

Pepper

3/4 cup

Olive oil, extra-virgin

3/4 cup

Walnut, halves

1/2 cup

Parmigiano-reggiano cheese