Monday, September 7, 2009

Zucchini Pesto Pasta

So, we just got together with the hubby’s family this weekend.  Always a huge event,  loads of fun with tons of food, kids running through the house, and us grown-ups chatting and having a good old time.  To my surprise, we have a couple of gardeners amongst us.  Apparently they’ve grown some beautiful veggies and have an abundance of zucchini.  Well, that got me thinking of some zucchini recipes.   This is what I’ve come up with so far.

Zucchini Pesto Pasta

whole wheat pasta, penne or fusilli

1t olive oil

2T shallot, chopped fine

4-6 zucchini (I’m assuming they’re about the size of the ones you find in the grocery store)

1 1/2 cups frozen peas

1/3 cup basil pesto (store bought or home made)

veg stock

1/4 pine nuts, toasted

parmesan cheese (use a block of cheese, not that god-awful stuff from a container)

salt and pepper (although you probably won’t need additional salt)

Cook the pasta according to the package directions.  (Don't forget to add a good sprinkling of salt to the boiling water.  It makes a big difference.) I prefer more veg than pasta, so I only cook up about 1/3 to 1/2 of the bag.  

Remove the ends of the zucchini and slice into quarters lengthwise, then chop into dice-sized pieces.  Add oil to pan and sauté chopped shallot until it becomes translucent.  Add zucchini and cook for about 5 minutes until tender.  

Meanwhile, in a small pan toast pine nuts, tossing a lot.  Once they start to brown, turn off the heat.  Watch these little buggers, because they burn very easily.  (I always toast extra for future use.)

Add peas to zucchini, mix and cook for an additional minute or two.  Stir in pesto and pasta.  Add enough veg stock for desired consistency.  Adjust s&p and serve up.  Top with pine nuts and shavings of parmesan cheese.  (try using a veg peeler for the cheese.)

Ok, so this one does involve a bit of cooking, but it’ll take 20 minutes, tops!  This one's nice with the Pear Walnut Butter Salad.

No comments:

Post a Comment