Zucchini Pappardelle with a Basil Mint Pesto
When you're looking for pasta, but a little bit lighter.
It’s no surprise that as Italians we LOVE to eat pasta and could easily eat it every day. However, especially in the summer, sometimes you want to eat a bit lighter ….CUE ZUCCHINI. We have been making this dish in my family for over a decade.
Using a vegetable peeler or even a mandolin can transform zucchini into ribbons that resemble pappardelle pasta. The key is ensuring they are thick enough to withstand heat and hold the sauce but not too thick to where they can’t bend. Although I find the dish satisfying on its own, it’s worth noting that I sometimes like to supplement it with some actual pappardelle pasta to make it a bit heartier.
Now for the sauce, you can add any pasta sauce of your choice, though my favorites are definitely classic red sauce (especially served with meatballs,) or this basil mint pesto I am including below. With a massive amount of mint lying around our home garden, I once experimented with adding it to my pesto and haven’t turned back since. It adds such a subtle, unique twist!
Without further ado, let’s get into the recipe!! PDF printout included on the bottom!
Zucchini Pappardelle with a Basil Mint Pesto
Ingredients:
5-8 large Zucchini, peeled (you want to calculate about 1.5 -2 zucchini per serving..remember you only use the exterior of the )
1/4 cup extra virgin olive oil
salt and pepper
Pesto Ingredients:
1 cup basil
2 cups mint
2 garlic cloves
1/2 cup pine nuts, lightly toasted
1/2 teaspoon salt
Ground black pepper, to taste
1/2 lemon, juiced
1/2 cup extra virgin olive oil
1/2 cup grated parmigiano cheese
Steps:
Prep the Zucchini
Begin by peeling the dark green of the zucchini. Hold a zucchini vertically, with one end firmly flat against the work surface. Using a wide vegetable peeler, make thick slices of the zucchini from the stem end to the base; once you reach the seeds, stop and rotate to the next side until you’ve gone around the whole zucchini. Repeat for the rest of the zucchini. Save the zucchini cores for another recipe (great for soups or stir-fries, and even just sautéed in some oil with soy sauce.)
Place the zucchini ribbons in a large bowl. Add the oil, salt, and pepper. Toss well to coat.
Make the Pesto
In a food processor or blender, add the basil, mint, garlic, pinenuts, salt, pepper, lemon juice, and olive oil. Blend until smooth and evenly combined. Add the grated parmigiano and stir to combine.
Cook the “Pasta”
Heat a large skillet over medium heat. Once hot, add about half of the zucchini so the pan is full but not overcrowded. Toss the zucchini around using tongs so that it cooks evenly, about 2-3 minutes. The goal is to warm the zucchini and make it soft but not overcook it to the point where it begins breaking apart. Remove the cooked zucchini into a bowl and cook the rest the same way.
Once the zucchini are all done, add them to the pan and add the pesto. Toss it well to coat. Plate the zucchini pappardelle and garnish with more Parmigiano cheese.
ENJOY!!!
The PDF printout:
As always, if you have any questions, feel free to ask! And if you recreate this beauty, please take pictures and share them with me!!! I LOVE to see your recreations ❤️