Pappardelle with nut pesto and ham chips

Name: Pappardelle with nut pesto and ham chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS whole almonds and hazelnuts (without skin) and walnuts; 4 Stem(s) Thyme and parsley; 1 Garlic clove; 6 TABLESPOONS + 1 tsp good olive oil; 7-10 Tbsp salt, pepper; 400 g Noodles (e.g. pappardelle); 2 medium zucchini; 6 discs Parma ham

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS whole almonds and hazelnuts (without skin) and walnuts
4 Stem(s) Thyme and parsley
1 Garlic clove
6 TABLESPOONS + 1 tsp good olive oil
7-10 Tbsp salt, pepper
400 g Noodles (e.g. pappardelle)
2 medium zucchini
6 discs Parma ham

Directions

1
For the pesto, roughly chop the almonds and nuts. Roast them in a large pan without fat and take them out. Put approx. 1 tbsp. nut mix aside.
2
Wash the herbs, shake them dry and pluck off the leaves. Roughly chop the parsley. Peel and chop the garlic. Put everything with the rest of the nut mixture and 5 tbsp. oil into a tall mixing bowl and puree with a hand blender.
3
Season to taste with salt and pepper.
4
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions until firm to the bite.
5
Clean and wash the zucchini. Slice lengthwise into thin slices with a peeler.
6
Heat 1 tsp. oil in a frying pan. Fry the ham on each side until crispy. Remove from the pan and let it drain on kitchen paper. Heat 1 tbsp. oil in the frying fat. Steam the zucchini for about 3 minutes.
7
Coarsely crumble the ham. Drain the noodles and collect 4-5 tablespoons of cooking water. If the pesto is too firm, stir in some cooking water. Mix pasta, zucchini, ham and pesto well. Season to taste with salt and pepper.
8
Arrange and sprinkle with remaining nuts.