Farfalle with Zucchini and Parsley-Almond Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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