Pappardelle with Zucchini and Mint – Parsley Pesto

Recipe by Susan Spungen for Food & Wine

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
1/4 freshly grated parmesan cheese, plus more for serving
kosher salt and freshly ground pepper
2 medium summer squash or zucchini (1 lb. or so)
1 lb. dried pappardelle

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 and process to puree. Season the pesto with salt and pepper. 

Using a vegetable peeler, cut the zucchini lengthwise into paper thin strips; discard the central core of seeds. 

In a large pot of boiling, salted water, cook the noodles until al dente. Add the zucchini to the pot, stir once and drain, reserving 1/4 cup of the pasta cooking water. Return the pappardelle and zucchini to the pot. Add the pesto and reserved pasta water and toss. Season with salt and pepper. Transfer the pasta to a large bowl and garnish with mint sprigs and the remaining parmesan.