Pappardelle with Zucchini and Mint – Parsley Pesto
Pappardelle with Zucchini and Mint – Parsley Pesto Recipe by Susan Spungen for Food & Wine Ingredients 1 cup packed flat leaf parsley leaves 1 cup packed mint
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Cooking tools:
- Food processor
- Peeler
- Pepper mill
- Grater
- Colander
- Pot
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Stove
Ingredients
- 1 cup packed flat leaf parsley leaves
- 1 cup packed mint leaves, plus mint sprigs for garnish
- 2 garlic cloves, coarsely chopped
- 1/4 cup walnuts
- 1/4 freshly grated parmesan cheese, plus more for serving
- kosher salt
- freshly ground pepper
- 2 medium summer squash or zucchini (1 lb. or so)
- 1 lb. dried pappardelle
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