Whole-Wheat Pappardelle with Arugula Pesto and Corn

Recipe by Oliveto Restaurant’s Executive Chef, Jonah Rhodehamel
As seen in the October 2013 issue of Food & Wine Magazine

Serves 4
Prep time: 40 minutes

Photo by Jonny Valiant

Photo by Jonny Valiant

2 cups loosely packed wild arugula (about 1 ounce), plus more arugula for garnish
1 medium garlic clove, chopped
2 tablespoons toasted sliced almonds
1/4 cup extra-virgin olive oil
Salt
1/2 pound dried Community Grains whole-wheat pappardelle
3 ounces pancetta, sliced 1/8 inch thick and cut into 1/2-inch strips
1/2 cup finely chopped onion
Kernels cut from 2 ears of corn (1 cup)
2 tablespoons unsalted butter
Freshly grated Parmigiano-Reggiano cheese garnish

 

1. In a pot of salted boiling water, blanch the 2 cups of arugula for 30 seconds. Using tongs, transfer the arugula to a colander and rinse under cold water. Squeeze the arugula dry and transfer to a blender. Add the garlic and almonds and pulse until finely chopped. With the blender on, gradually add the olive oil in a slow steady stream; season with salt.

2. Add the pappardelle to the boiling water and cook until al dente. Drain, reserving 1/2 cup of the pasta water.

3. Meanwhile, in a large skillet, cook the pancetta over moderate heat, stirring, until browned, 5 minutes. Spoon off most of the fat. Add the onion to the skillet and cook until translucent, 5 minutes. Add the corn and cook until crisp-tender, 1 to 2 minutes.

4. Add the pasta, reserved pasta water, pesto and butter to the skillet and cook, tossing, until the pasta is hot and evenly coated. Season with salt and transfer to a bowl. Garnish with arugula leaves and serve, passing grated cheese at the table.

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