Pasta Sonoma Golden Egg Pappardelle with Prawns and Arugula Pesto

From the land of 60 million olive trees, in the heel of Italy’s ‘boot’ comes this dish especially created for our Golden Egg Pappardelle.  Chef Donato Vanella invites Pasta Sonoma owners Don and Susan Luber into his kitchen at one of Puglia’s most elegant resorts and historic agricultural estates, Masseria Torre Coccaro, and demonstrates how simplicity can be scrumptious.  The arugula twist on a traditional pesto adds a nice bite to the delicate prawns.


Pasta Sonoma Golden Egg Pappardelle with Prawns and Arugula Pesto

Ingredients

5 oz. Pasta Sonoma Golden Egg Pappardelle (1/2 pkg.)
1 garlic clove thinly, sliced
8 -10 jumbo prawns, peeled, tail on
1 Tbs. olive oil
Salt and pepper
Sliced almonds, toasted, for garnish
Red pepper flakes (optional)

For the Arugula Pesto:
1 oz. Almonds, sliced
2 oz. Arugula
¼ c. Extra Virgin Olive Oil
Salt and pepper

Instructions

Cook pasta in 4 – 6 quarts boiling water according to package directions. Reserve ½ cup of pasta cooking water before draining pasta.
Meanwhile, make pesto: Heat oil in a small pan on high heat, add arugula and almonds, stirring until arugula is wilted and almonds are slightly toasted. Puree in a food processor, adding a little pasta water if too thick. Season to taste with salt and pepper.
While pasta continues to cook, in a large sauté pan, heat olive oil over medium heat. Add garlic and sauté 30 seconds to 1 minute – until fragrant. Add prawns, stirring frequently for about 30 seconds. Remove pan from heat and set aside.
Add cooked, drained pasta to the pan with the prawns and cook over medium heat, tossing until heated through and prawns are fully cooked. Add reserved pasta cooking water if needed. Season to taste with salt and pepper.
To serve, swirl pesto on the bottom of 2 warmed shallow bowls or plates, top with the pasta and prawns and sprinkle with sliced almonds; and red pepper flakes, if desired.   Serves 2.

Courtesy of Masseria Torre Coccaro – Executive Chef Donato Vanella