Pasta With Zucchini and Parsley Almond Pesto

Name: Pasta With Zucchini and Parsley Almond Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb penne or 1 lb farfalle pasta; 3 garlic cloves; 1/3 cup unsalted roasted almonds; 1 1/2 cups flat leaf parsley; 1/2 cup extra virgin olive oil, plus more for sauteeing the zucchini; 1/3 cup freshly grated parmigiano-reggiano cheese; 3 -4 medium zucchini, halved lengthwise and sliced crosswise 1/8 inch thick; 1 pinch crushed red pepper flakes; salt and pepper

Submitted by DeeCooks

"A friend of mine got this from a magazine and shared it with me to keep me from drooling over her lunch. (We didn't have leftovers for me to take to lunch, though!) If you make the pesto the night before, this is ready in the time it takes to cook the pasta. It's dinner QUICK!"

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Ready In:: 20mins
Ingredients:: 9
Serves:: 4

ingredients

1 lb penne or 1 lb farfalle pasta
3 garlic cloves
¹⁄₃ cup unsalted roasted almonds
1 ¹⁄₂ cups flat leaf parsley
¹⁄₂ cup extra virgin olive oil, plus more for sauteeing the zucchini
¹⁄₃ cup freshly grated parmigiano-reggiano cheese
3 -4 medium zucchini, halved lengthwise and sliced crosswise 1/8 inch thick
1 pinch crushed red pepper flakes
salt and pepper

directions

Cook and drain pasta of your choice.
Meanwhile, in a food processor, finely chop garlic.
Add the almonds and pulse until they are coarsely chopped.
Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a largeserving bowl.
In a large skillet, heat the remaining 1 tablespoon of olive oil, add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Add zucchini to the bowl with the pesto. Mix in the farfalle, toss well.
Serve with extra parm on top.

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Reviews

The recipe is from Food & Wine (2/08) - I know this becuase I have the recipe cut out and was about to post!!! I made this at the restaurant where I work, and It was awesome!!!!

Gohogsgirl

RECIPE SUBMITTED BY

DeeCooks

If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag">

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