Zucchini Pesto Pasta with Roasted Almonds
yields: 6 servings
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 refreshing summer dish - top with crispy pancetta or your favorite protein to make it a complete meal!
Ingredients
Zucchini Pesto
- 1 small zucchini, quartered and sliced into quarter-rounds (about 1½ cups)
- ¾ cup packed basil, *See note
- ⅓ cup freshly grated parmesan cheese
- 1 garlic clove, coarsely chopped (add 1 more clove for a more garlicky pesto)
- ¼ teaspoon each kosher salt and pepper
- ½ cup + 1 tablespoon extra virgin olive oil
- ½ cup whole almonds, roasted
Pesto Pasta
- 1 lb spaghetti, fettuccine, or other long pasta (gluten-free, if needed)
- 1 small zucchini, shaved into strips with a vegetable peeler
- ¼ 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.
