Pasta With Zucchini and Parsley Almond Pesto

Made This Recipe? Add Your Photo

Total Time
20mins
Prep
10 mins
Cook
10 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cook and drain pasta of your choice.
  2. Meanwhile, in a food processor, finely chop garlic.
  3. Add the almonds and pulse until they are coarsely chopped.
  4. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
  5. 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.
  6. 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.
  7. Serve with extra parm on top.
Most Helpful

5 5

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!!!!