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Pasta with Zucchini & Parsley-Almond Pesto
What You Need
• 1 pound pasta
• 1 garlic clove
• 1/3 cup unsalted roasted almonds
• 1 ½ cups parsley leaves
• ½ cup plus 1 tablespoon extra-virgin olive oil
• ¼ 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

Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Drain the pasta. 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 ½ 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 pasta, toss well and serve.


  

  
 
 
 
 
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