Creamy zucchini pesto pasta is an easy way to pack in vegetables. Blend raw zucchini into pesto to make it extra creamy and sub in roasted almonds for a roasted nuttiness. This creamy pesto pasta recipe is a refreshingly healthy summer dish - top with crispy pancetta or your favorite protein to make it a complete meal!
5 from 6 reviews
Ingredients
Zucchini Pesto
1small zucchini, quartered and sliced into quarter-rounds (about 1½ cups)
¾cuppacked basil, *See note
⅓cupfreshly grated parmesan cheese
1garlic clove, coarsely chopped (add 1 more clove for a more garlicky pesto)
¼teaspooneach kosher salt and pepper
½cup + 1 tablespoonextra virgin olive oil
½cupDiamond Nuts whole almonds, roasted
Pesto Pasta
1lbspaghetti, fettuccine, or other long pasta (gluten-free, if needed)
1small zucchini, shaved into strips with a vegetable peeler
¼Diamond Nuts whole almonds, roasted and finely chopped
Optional, for garnish: 3oz thinly sliced pancetta, fried until crispy
INSTRUCTIONS
Bring a large pot of salted water to boil over medium-high heat.
Prepare the zucchini pesto. Add zucchini, basil, parmesan, garlic, salt, and pepper to a food processor and pouring in olive oil as it runs, process until smooth. Add roasted almonds and pulse to desired texture. Tasted and adjust salt and pepper to desired taste.
Meanwhile, fry the pancetta in a skillet until crispy. Transfer to a paper-towel lined plate to cool, then coarsely chop.
Cook pasta according to the package, until al dente, reserving a cup of pasta water before draining. Rinse the pasta if using gluten-free pasta.
In the same pot over low heat, toss the pasta and shaved zucchini with pesto with a tablespoon of pasta water until warm and creamy, adding additional pasta water as needed. To serve cold, rinse the pasta with cold water and toss everything together without heat.
Serve garnished with shaved parmesan, fresh basil, chopped roasted almonds, and pancetta (if using).
Alternatively, top with your favorite meat or vegetarian protein such as grilled chicken or shrimp, or white beans.
Notes
*To keep your basil extra green and from oxidizing, blanch the basil in the pasta water for 5 seconds then quickly shock it by placing in a bowl of ice water. Squeeze the water out of it then add it to the food processor.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.