Papardelle With Kale Pesto And Zucchini
Serves: 4
  • 2 cups baby kale + more for garnish
  • ¾ cup whole walnuts
  • ¼ cup olive oil + more for zucchini
  • 5 cloves garlic
  • ½ cup Parmigiano-Reggiano cheese, grated plus shavings for garnish
  • 12 ounces Papardelle
  • 2 fresh firm zucchini, very thinly sliced lengthwise on a mandoline
  • Salt, pepper to a taste
  1. Preheat the oven to 350 F. Place the walnuts on a parchment lined baking tray and roast for 5-7 minutes tossing frequently. Remove from the oven and let them cool.
  2. In a bowl of food processor, combine baby kale, garlic, ½ cup of walnuts, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until finely chopped. Add olive oil and grated cheese and pulse again until everything is combined and pesto is nice and smooth. Add more oil if needed.
  3. Cook Papardelle in a large pot of salted boling water, about 10-12 minutes.
  4. Meanwhile, season sliced zucchini with salt and pepper to a taste and brush with olive oil on both sides. Microwave for 30 seconds. Set aside.
  5. Drain the pasta, reserving ½ cup of pasta cooking water.
  6. Add pesto to the pasta and toss to evenly coat. Add pasta water if needed, one ladle at a time. (This will make the sauce a silky texture)
  7. Add zucchini and handful of baby kale leaves and lightly toss.
  8. Transfer Papardelle to a serving plate. Sprinkle with the remaining ¼ cup of walnuts and cheese shavings.
  9. Enjoy!
Recipe adapted from Food and Wine August 2015 issue
Recipe by Lavender & Macarons at