- 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
How to make this recipe
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.
One Serving 495 Calories, 24 gm Total Fat, 3.6 gm Saturated Fat, 60 gm Carbohydrates, 4.5 gm Fiber.
Good Garganega from Italy's Veneto region often has an herbal edge that matches this minty pesto.