Strozzapreti with Cheese and Green Peppercorns

1. 1

   Toast pine nuts in small skillet over medium heat 3 to 4 minutes or until browned and fragrant, shaking often.

2. 2

   Blend cheese, 1/4 cup mint, oil and peppercorns in food processor until peppercorns are broken up.

3. 3

   Season to taste with salt and pepper.

4. 4

   Cook pasta according to package directions; drain.

5. 5

   Meanwhile, combine zucchini, garlic and mint sauce in large serving bowl.

6. 6

   Toss hot pasta with sauce.

7. 7

   Taste, and adjust seasonings if necessary.

8. 8

   Stir in pine nuts and remaining mint leaves, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.