Lunch: Farfalle with Zucchini and Parsley-Almond Pesto

Ingredients

1 pound farfalle
1 garlic clove
1/3 cup unsalted roasted almonds
1 1/2 cups flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
Pinch of crushed red pepper

Instructions

Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle.
Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a large, shallow serving bowl.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Transfer the zucchini to the bowl with the pesto. Add the farfalle, toss well and serve.

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