Farfalle with Zucchini and Parsley-Almond Pesto
Recipe from
Food & Wine
Melissa Rubel Jacobson combines roasted almonds, parsley, and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
1 poundfarfallesee savings
-
1garlic clovesee savings
-
1/3 cupunsalted roasted almondssee savings
-
1 1/2 cupsflat-leaf parsley leavessee savings
-
1/2 cupplus 1 tablespoon extra-virgin olive oilsee savings
-
1/4 cupfreshly grated Parmigiano-Reggiano cheesesee savings
-
Kosher salt and freshly ground peppersee savings
-
1 poundzucchini, halved lengthwise and sliced crosswise 1/8 inch thick (2 medium)see savings
-
1 pinch ofcrushed red peppersee savings
Directions
1.
Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle.
2.
Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. 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 large, shallow serving bowl.
3.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. 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. Transfer the zucchini to the bowl with the pesto. Add the farfalle, toss well and serve.
Add Your Review
More Great Recipe Ideas from Food & Wine
