Isola Bio Ricette

Pappardelle pasta with raw courgettes and rocket and walnut sauce

4 people


  • For the creamy rocket and walnut pesto

  • 80 g walnuts
  • 80 g rocket, well-washed and dried
  • 2 cloves garlic
  • 6 tablesponns Cuisine Rice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 2 courgettes
  • 450 g fresh pappardelle
  • To decorate

  • A few rocket leaves and a few walnut kernels


Wash and dry the courgettes while waiting for the water to boil for the pasta. Trim them, slice very thinly lengthwise with a mandolin and collect them in a bowl.For the rocket and walnut pesto, put all the ingredients except the garlic, salt and pepper in a food processor. Peel the garlic, remove the internal sprout and add it. Season lightly and blend until you get a creamy pesto.Put about 2/3 of it in a large bowl. Cook the pasta, drain it with tongs, so that it remains quite wet, and put it straight into the bowl with the pesto. Add the courgettes immediately and mix well, they will wilt slightly with the heat of the pasta. If necessary, add another spoonful of cooking water to ensure the pesto coats everything. Put the pasta on the plates and garnish with a little of the remaining pesto, a few rocket leaves and a few coarsely chopped walnut kernels. Add a sprinkling of pepper to finish and serve immediately.

PREPARED WITH: Isola Bio Cuisine Rice