Cuttlefish Pappardelle & Manchego Pesto Recipe

Bring 4 qt water to a rolling boil in a large pot. Add 1 tbsp kosher salt once boiling.

Cook fresh pappardelle according to package or until al dente (usually 2–4 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside briefly.

Toast almonds

In a small dry skillet over medium heat, toast 1 oz blanched almonds, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and cool.

In a food processor or blender, combine toasted almonds, 1 cup parsley, 3 oz grated Manchego, 1 clove garlic, 1 tsp lemon zest, 1 tsp salt and 1 tsp pepper. Pulse to coarse texture.

With the motor running, drizzle in 6 tbsp olive oil until you reach a loose pesto that will coat pasta. Taste and adjust seasoning — add a squeeze of lemon juice (about 1/2 tsp) or extra salt if needed. Set pesto aside.

Pat cuttlefish dry with paper towels and season lightly with a pinch of salt and pepper.

Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy skillet over medium-high heat until butter foams.

Add minced shallot and sauté until translucent, about 1–2 minutes. Add minced garlic and cook 30 seconds until aromatic, taking care not to burn.

Add sliced cuttlefish in a single layer. Sear without moving for 1 minute, then stir and continue cooking another 1–2 minutes until opaque and just cooked through — cuttlefish cooks quickly and becomes tough if overcooked.

Pour 1 tbsp dry white wine and scrape any fond from the bottom of the pan. Let wine reduce by half, about 1 minute.

Add 1 tsp lemon juice, 1 tsp fine sea salt, 1 tsp black pepper and 1 tsp chili flakes (if using). Stir to combine and remove pan from heat while you finish the pasta so cuttlefish stays tender.

Return skillet with cuttlefish to low heat. Add the drained pappardelle to the pan and 1/2 cup reserved pasta water.

Add about 3–4 tbsp Manchego pesto to the pasta and cuttlefish. Toss gently with tongs, adding more reserved pasta water, 1 tbsp at a time, until the sauce evenly coats the pappardelle and reaches a silky consistency (about 2–3 minutes). Taste and adjust salt, pepper and lemon as needed.

Turn off heat and finish with a drizzle of 1 tsp extra-virgin olive oil and 1 tbsp grated Manchego folded through the pasta for extra creaminess.

Divide among 4 plates, garnish with extra grated Manchego, microgreens or chopped parsley, and lemon wedges. Serve immediately.