Pasta With Zucchini and Parsley Almond Pesto

1. 1

   Cook and drain pasta of your choice.

2. 2

   Meanwhile, in a food processor, finely chop garlic.

3. 3

   Add the almonds and pulse until they are coarsely chopped.

4. 4

   Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.

5. 5

   Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined.

6. 6

   Season with salt and pepper and scrape the pesto into a largeserving bowl.

7. 7

   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.

8. 8

   Add the crushed red pepper and season with salt and pepper.

9. 9

   Add zucchini to the bowl with the pesto.

10. 10

    Mix in the farfalle, toss well.

11. 11

    Serve with extra parm on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.