Farfalle with Zucchini and Parsley-Almond Pesto

Name: Farfalle with Zucchini and Parsley-Almond Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters unsalted roasted almonds; 1 pinch Pinch of crushed red pepper; 454 grams farfalle; 355 milliliters flat-leaf parsley leaves; 1 garlic clove; 4 servings Kosher salt and freshly ground pepper; 118 milliliters extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 454 grams zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick

Farfalle with Zucchini and Parsley-Almond Pesto might be just the main course you are searching for. This recipe serves 4. One serving contains 781 calories, 22g of protein, and 37g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. If you have roasted almonds, flat-leaf parsley leaves, garlic clove, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the farfalle and cook until it is al dente.

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Farfalle

Drain the farfalle.

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Farfalle

Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped.

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Whole Garlic Cloves

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Food Processor

Add the almonds and pulse until they are coarsely chopped.

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Almonds

Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.

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Olive Oil

Parsley

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.

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Salt And Pepper