Pappardelle with Herb Drawer Pesto
Although pesto is traditionally made with fresh basil, almost any tender herbs can be used, as well as greens like spinach and arugula—even baby kale or chard—making this a great recipe for using up any leftovers that are on the verge of wilting in the fridge. If you want to make or purchase fresh pasta, substitute 1 to 1 1/4 lb. (500 to 625 g) fresh pasta for the dried version.
Ingredients
- 2 garlic cloves
- 1/2 cup (2 1/2 oz./75 g) nuts, such as pine nuts, walnuts, pistachios or almonds (or a combination), toasted and cooled
- 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving
- 6 cups (about 6 oz./185 g) mixed lightly packed fresh herbs and greens (such as arugula, spinach, baby kale or chard)
- Juice of 1 lemon
- 3/4 cup (6 fl. oz./185 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 lb. (375 g) dried pappardelle or other pasta
Directions
With a food processor running, drop the garlic cloves through the feeding tube to mince them. Add the nuts, Parmesan, mixed herbs and greens, and lemon juice to the food processor and process until the greens are finely chopped, about 30 seconds. With the food processor running, slowly drizzle in the olive oil, continuing to process until well combined. Season with salt and pepper and set aside.
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, according to the package instructions. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta water, and return the pasta to the pot. Place the pot over low heat, add the pesto and reserved pasta water and toss to coat. Season with salt and pepper and serve immediately with more Parmesan cheese alongside. Serves 6.
Belle English, Williams Sonoma Test Kitchen