thepioneerwoman5.0
Pasta with Zucchini Pesto
Try a new kind of pesto: This one is made with a mix of zucchini and fresh herbs, and the whole dish is ready in 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
- ●skillet
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last ⏱️ 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
2
Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
medium zucchini1
3
Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
medium zucchini1
4
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to ⏱️ 5 minutes.
5
Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about ⏱️ 2 minutes. Mix in the pesto until evenly distributed.
6
Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.
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