Zucchini Pesto Pasta
Gross. Get your mind out of the gutter.
I’m not that lonely.
I mean I’ve used it the last three times I’ve cooked in variety of different ways and every time it has been delicious.
As a child, the only time I liked zucchini was when it was fried and dipped in marinara, but so far I’ve served it in a soup, with pasta and on its own and each time has been stellar.
This pasta dish in particular was so yummy that my uncle (who is about my size) went back for fourths.
Gosh Uncle Steve, such a fatty.
You will need…
4 teaspoons olive oil
2 ½ cups sliced zucchini (about 4 medium zucchini)
1 cup packed basil leaves plus extra chopped fine for garnish
½ cup shaved Parmesan cheese
2 Tablespoons toasted pine nuts
4 chopped garlic cloves
2 cups chopped sweet onion (brown onion)
2 teaspoons salt
8 ounces whole wheat linguini pasta (or whatever you have around the house)
¼ cup heavy cream
½ teaspoon pepper
Start by heating 2 teaspoons of olive oil in a large sauté pan. Add the zucchini and cook until tender and golden, about 5 minutes. Transfer to a plate and cool. Put 1/4 cup of the cooked zucchini, the basil, ¼ cup of cheese, the pine nuts and the garlic in the food processor and blend the mixture.
Add the rest of the olive oil to the pan and add the onions. Cook for 10 minutes until the onions are brown. Cook the pasta according to the package. Reserve 1/3 cup of cooking liquid to add to the processed zucchini mixture. Add the cooking liquid to the food processor and pulse it until smooth. Add the cooked zucchini back to the pan with the pasta and the processed zucchini mixture. Add the heavy cream and salt and pepper. Cook for a few minutes over medium heat until everything is heated through, about 7 minutes. Taste to make sure it as salty as you like it. Instead of adding more salt, I added more parmesan cheese. Pour the pasta into a big bowl and garnish with some the left over basil, pine nuts, and cheese. Ready, set, devour.
Love and Beer Floats