Zucchini Pasta With Almond Pesto Food

FUSILLI WITH ZUCCHINI PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

PASTA WITH ZUCCHINI AND PARSLEY ALMOND PESTO

Steps:

• 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.