Zucchini Pesto with Shrimp and Farfalle

Name: Zucchini Pesto with Shrimp and Farfalle
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters loosely packed basil leaves; 4 garlic cloves, peeled and halved; 1 teaspoons coarsely ground pepper; 1 teaspoon kosher salt; 1 teaspoon lemon juice; 1 teaspoons grated lemon peel; 118 milliliters reduced-fat evaporated milk; 227 grams uncooked multigrain bow tie pasta; 2 Tbsps olive oil, divided; 118 milliliters shredded Parmigiano-Reggiano or Parmesan cheese, divided; 3 Tbsps pine nuts, toasted; 454 grams peeled and deveined cooked medium shrimp; 1 large sweet onion, chopped; 454 grams zucchini, sliced

Zucchini Pesto with Shrimp and Farfalle is Head to the store and pick up multigrain bow tie pasta, kosher salt, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute zucchini in 1 tablespoon oil until tender.

Ingredients you will need

Zucchini

Pasta

Cooking Oil

Equipment you will use

Dutch Oven

Remove from the pan and cool slightly.

Equipment you will use

Frying Pan

Drain pasta, reserving 1/3 cup cooking liquid. In a food processor, combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved cooking liquid and 2/3 cup cooked zucchini. Cover and process until pureed.

Ingredients you will need

Pine Nuts