Rachel's pesto pasta

Rachel's pesto pasta
Rachel's pesto pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large jalapeño chili peppers, ribs and seeds removed

  • 1

    cup (packed) flat leaf parsley

  • 1/4

    cup plus 2 tablespoons extra virgin olive oil (EVOO)

  • 1/4

    cup mint leaves

  • 1/4

    cup toasted pine nuts or sliced almonds

  • 1/4

    cup chicken or vegetable stock

  • 1

    lemon or lime, zested and juiced

  • 2

    cloves garlic, peeled

  • 1/2

    cup grated Pecorino Romano (a couple of fat handfuls)

  • Salt and pepper

  • 2

    medium zucchini, halved lengthwise, seeded and thinly sliced into half moons

  • 1

    pound farfalle (bowtie pasta)

Directions

Bring a large pot of water to a boil. In a food processor, make the pesto by pulsing the jalapeños, 1 parsley, 1/4 cup EVOO, the mint, pine nuts, stock, zest, juice and garlic until a coarse puree forms. Transfer to a serving bowl, stir in the cheese and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons EVOO, two turns of the pan, over medium to medium-high. Add the zucchini and cook, stirring often, until tender and lightly browned, 8-10 minutes. Meanwhile, salt the water and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water. Stir the pasta cooking water into the pesto. Add the pasta and zucchini to the pesto; toss and season. Divide among bowls

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