Thursday, June 18, 2015

Pesto Pasta with Zucchini and Asparagus

I love buying a big Basil plant in the summer then become overwhelmed by it's growth so I always make a batch of Pesto. If you don't feel like pasta, just use the pesto over mixed grilled veggies either way is delicious.

Pesto Pasta with Zucchini and Asparagus

12          oz. Bowtie Pasta
1            large zucchini, peeled and diced
1            bunch Asparagus, cut into pieces

Nonna’s Italian Kitchen by Bryanna Clark Grogan
Yields about 1 & 1/2 cups

4            cups packed fresh basil leaves
1/3         cup soy parmesan
1/2         cup extra-virgin olive oil
1/4         cup lightly toasted pine nuts, chopped walnuts or almonds (I used walnuts)
2-4         cloves garlic
1            teaspoon salt
              optional  1/2 tablespoon lemon juice, to preserve the color

Place everything in a food processor and process until a paste forms.  Place the paste in small containers.  The less air the pesto is exposed to, the better.  Cover the pesto with a thin film of olive oil. 

Saute the zucchini and asparagus in a lightly oiled pan until tender.  Add a pinch of salt and pepper.  In a large pot, cook the bowtie pasta and reserve a cup of the pasta water to add to sauce – if needed.

Drain the noodles, add to the vegetables and coat with pesto sauce.  I added almost a cup of pasta water to make it extra creamy.  Season to taste.

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