Pappardelle With Zucchini And Mint Parsley Pesto Recipes

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ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16



Zucchini Pappardelle with Pesto and Eggplant alla Norma image

Steps:

  • Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
  • Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
  • Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
  • Place the vegetable stock and 2 cups water in deep skillet.
  • Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
  • Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
  • Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
  • Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

1 large eggplant
Salt
1 cup fresh mint leaves
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
Pepper
4 cloves garlic
1 lemon, zested and juiced
1 lemon, zested and juiced
1/4 cup plus 3 tablespoons olive oil
1/2 cup freshly grated Parmigiano-Reggiano
3 firm small to medium zucchini
4 cups vegetable stock
1 teaspoon chile flakes
1 pint cherry tomatoes
1 cup crumbled ricotta salata

PAPPARDELLE WITH PANCETTA AND PEAS

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13



Pappardelle With Pancetta and Peas image

Steps:

  • Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
  • Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
  • Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
  • Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
  • Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams

4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra-virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese, for serving

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.

Provided by David Tanis

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13



Spaghetti With Zucchini, Parsley Pesto and Bottarga image

Steps:

  • Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
  • Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
  • While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
  • Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
  • Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

2 cups roughly chopped parsley
4 garlic cloves, roughly chopped, or 2 tablespoons finely chopped green garlic
Salt and pepper
3/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 pounds medium zucchini, cut in 1/2-inch cubes (about 4 cups)
Salt and pepper
Large pinch of red-pepper flakes
1 teaspoon grated lemon zest
4 tablespoons grated bottarga (4 to 6 ounces)
About 1/2 cup toasted bread crumbs (see Note)
Lemon wedges, for serving

SPAGHETTI WITH MINT AND PARSLEY PESTO

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8



Spaghetti with Mint and Parsley Pesto image

Steps:

  • Blend the ingredients, except the pasta, together in a blender or food processor.
  • In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

2 bunches large mint
2 large bunches parsley
3/4 cup extra virgin olive oil
Juice of 1 lemon
4 garlic cloves
1/2 cup grated Parmesan, pecorino, or grana padano cheese
1 teaspoon salt
1 pound of spaghetti

SPAGHETTI WITH MINT & PARSLEY PESTO

Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html

Provided by Food.com

Categories     Spaghetti

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 8



Spaghetti With Mint & Parsley Pesto image

Steps:

  • Blend the ingredients, except the pasta, together in a blender or food processor.
  • In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

2 large bunch mint
2 large bunch parsley
3/4 cup extra virgin olive oil
1 lemon, juice of
4 garlic cloves
1/2 cup pecorino cheese or 1/2 cup grana padano
1 teaspoon salt
1 lb spaghetti

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.

Provided by Bubbe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12



Zucchini Casserole with Mint and Parsley image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
  • Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
  • Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
  • Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g

4 zucchini, halved lengthwise
¼ cup olive oil
3 sweet onions, chopped
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup short-grain white rice
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup water, or more as needed
2 tablespoons chopped fresh mint, or more to taste
1 cup chopped fresh parsley
3 tablespoons Chardonnay wine
½ (14 ounce) package little smoked sausages, diced

PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO

Categories     Pasta     Healthy

Yield 6

Number Of Ingredients 9



PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO image

Steps:

  • In a food processor, combine the parsley, mint, garlic and walnuts and pulse until coarsely chopped. Pour in the olive oil and add the 1/4 cup of grated Parmesan; process to a puree. Season the pesto generously with salt and pepper. Using a sturdy vegetable peeler, cut each zucchini lengthwise into paper-thin strips; discard the central core of seeds. In a large pot of boiling salted water, cook the pappardelle until al dente. Add the zucchini to the pot, stir once and drain; reserve 1/4 cup of the pasta cooking water. Return the pappardelle and zucchini to the pot. Add the pesto and the reserved pasta water and toss. Season with salt and pepper. Transfer the pasta to a large bowl and garnish with mint sprigs. Pass the remaining grated Parmesan at the table.

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
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese, plus more for serving
Kosher salt and freshly ground pepper
2 medium zucchini (1 pound)
1 pound dried pappardelle

MINT AND PARSLEY PESTO

Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7



Mint and Parsley Pesto image

Steps:

  • Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.

Nutrition Facts : Calories 395 g, Fat 12 g

1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 clove garlic
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
Kosher salt and ground pepper

ZUCCHINI WITH MINT AND PARSLEY

This recipe came from the Food Network website. I've tried it with a variety of fresh herbs, including oregano, basil and thyme, with good results. It may seem like a lot of herbs when you first add them, but they cook down. I serve with grilled chicken and tomato salsa with pita bread.

Provided by Philreb Wright

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 7



Zucchini With Mint and Parsley image

Steps:

  • Heat a large skillet over medium heat.
  • Cut zucchini into 1/4-inch slices.
  • Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
  • Add mint, parsley, salt, and pepper, and cook 1 minute longer.
  • Remove from heat and serve.

Nutrition Facts : Calories 117, Fat 10.4, SaturatedFat 1.5, Sodium 18.3, Carbohydrate 5.7, Fiber 2, Sugar 2.1, Protein 2

4 small zucchini (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/4 cup of fresh mint, chopped
1/2 cup flat leaf parsley, chopped
kosher salt
pepper

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