Orecchiette with Arugula and Walnut Pesto

By miss5elements

Ingredients

• 1/2 lb orecchiette pasta
• 3 T EVOO
• 1.5 med zucchini, trimmed
• 1 pt(2c) grape tomatoes
• 1/2 c arugula & walnut pesto
• 1/3 c fresh ricotta cheese
• 1 t grated lemon zest
• 1/2 t kosher salt
• 1/8 t freshly ground pepper
• 1/4 c grated Parmesan cheese

Preparation

Step 1

1. Bring a lg pot of salted water to a boil.
2. Cook orecchiette according to package directions.
3. Drain well & transfer to a lg bowl; toss w/1.5T EVOO.
4. Cut zucchini in 1/2 lengthwise & then in 1/2 again to form spears.
5. Slice crosswise into 1/2" pieces.
6. In lg skillet set over med-hi heat, heat remaining EVOO
7. Add zucchini & cook 4 min or until just soft, stirring occasionally.
8. Add tomatoes & cook 2-3 min more, stirring occasionally.
9. Reduce heat to med-lo.
10. Stir in orecchiette, pesto, ricotta, lemon zest, salt, & pepper until combined.
11. Remove from heat & stir in Parmesan; serve immediately.