Pappardelle with arugula pesto, cherry tomatoes, and squacquerone

Pappardelle with arugula pesto, tomatoes, and squacquerone I make this quite often in the summer, especially when I find fresh arugula and crave something light yet filling. This pasta is quick to prepare, and there’s no need to complicate things with heavy sauces or complicated techniques. Quick Info Total time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe type: main course, vegetarian Ingredients 300 g pappardelle 1 bunch of arugula 4-5 small tomatoes (cherry or another firm-fleshed variety) 2-3 tablespoons squacquerone (or ricotta if you can’t find it, but the texture of squacquerone matters) 5-6 walnuts half a clove of garlic 50 g Parmigiano Reggiano 50 g Pecorino (aged sheep cheese) extra virgin olive oil salt Preparation method 1. Bring a pot of water to a boil for the pasta and add salt when it starts boiling. 2. Wash the arugula and place it in a blender or small food processor along with the walnuts, cheeses (Parmigiano and Pecorino), half a clove of garlic, a pinch of salt, and a little olive oil. 3. Blend on low speed. If it seems too thick or doesn’t come together, add a little more oil gradually until you achieve the desired consistency. I like my pesto to remain creamy, not too liquid or greasy. 4. While the pasta is boiling (check the package time, usually 8-10 minutes), cut the small tomatoes in half. 5. In a pan, add a tablespoon of olive oil, add the tomatoes, and let them cook for 1-2 minutes over medium heat, just enough to soften them slightly without disintegrating. 6. When the pasta is ready, reserve a cup of the cooking water, then drain the pasta. 7. Add the drained pasta to the pan with the tomatoes, add the arugula pesto, and 2-3 tablespoons of the reserved water to bind the sauce. 8. Add the squacquerone over the pasta. Quickly mix everything over low heat to evenly distribute the cheese and make the sauce creamy. 9. Serve immediately. Why I make this recipe often It’s one of the quickest and most convenient summer recipes. No heavy sauces, with fresh ingredients that I usually have on hand. It’s perfect when I want something tasty but don’t feel like spending much time in the kitchen. Tips and variations Tips - The arugula pesto turns out best with fresh leaves, not wilted. - Don’t blend too much, as it can become bitter or lose its texture. - The pasta water helps a lot in binding the sauce – don’t skip this step. Substitutions - If you can’t find squacquerone, fresh ricotta works too. The taste is more neutral, but the texture is similar. - Pecorino can be replaced with another aged sheep cheese if you can’t find the classic version. Variations - You can also use another type of pasta, like tagliatelle or even spaghetti if you don’t have pappardelle. - For a slightly spicy note, add a pinch of black pepper or some chili flakes at the end. Serving ideas - The recipe pairs well with a simple green salad and a glass of dry white wine. - It’s good for both lunch and dinner, especially on a terrace or at a casual meal with friends. Frequently asked questions 1. What is squacquerone, and can I substitute it? Squacquerone is a fresh, creamy cheese from Italy with a delicate taste. If you can’t find it, ricotta is a good substitute, although the taste is not identical. 2. Can I use store-bought pesto? Yes, if you don’t have time or can’t find arugula, but homemade pesto has a completely different flavor. It’s simple and quick, so it’s worth the effort. 3. Can I use other nuts instead of walnuts? Yes, almonds or cashews work too, but the flavor will be slightly different. 4. Can I make the arugula pesto in advance? Yes, you can make it 1-2 days in advance and keep it in the fridge in a well-sealed jar. 5. What do I do if the sauce turns out too thick? Gradually add pasta water until you reach the desired consistency. Nutritional values Estimate for one serving: approximately 500-600 kcal Carbohydrates: 60-70 g Proteins: 20-25 g Fats: 20-25 g Values are approximate and depend on the type of pasta and how much oil and cheese you actually use. Pasta with this type of sauce is not very fatty, but it contains aged cheese and olive oil. Storage and reheating The recipe is best fresh. If there are leftovers, it can be stored in the fridge for 1 day in a well-sealed container. Reheat over low heat, possibly with a tablespoon of water, but the texture won’t be as good as when freshly made. The pesto itself keeps well for 2 days in the fridge. That’s it. A simple, quick, and seasonal recipe.

Preparation

We boil water for pasta in a pot. In the meantime, we wash the arugula and put it in a blender together with the nuts, Parmigiano, Pecorino, garlic, salt, and olive oil. We blend at low speed and occasionally add more oil until we reach the desired consistency. I like it to be creamier and less oily. We cook the pasta, and in the meantime, in a pan, we heat a drizzle of oil and lightly sauté the halved cherry tomatoes. We drain the pasta (keeping aside a little water from the cooking water). We add the arugula cream, a bit of the pasta cooking water, and squacquerone to the pan with oil and tomatoes, mix well, and here is my summer... I miss it so much... A kiss to all the readers of the recipes.

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