Pistachio Pasta with Zucchini

 

Pistachio Pasta with Zucchini

Ingredients

·         1/2 Cup Unsalted Pistachios

·         1/2 Cup Olive Oil, Divided

·         2 Garlic Cloves, Peeled

·         1/2 Teaspoon Red Chili Flakes

·         4 Small to Medium Zucchini, Reserving Half Of One

·         Salt & Pepper To Taste

·         1 Pound Dried Pasta Of Choice (See Notes Above)

·         3/4 Cup Grated Pecorino Romano Cheese

·         1/4 Cup Fresh Parsley Leaves

·         1/4 Cup Fresh Basil Leaves

To Serve:

·         Shredded Ricotta Salata Cheese

·         Chopped Fresh Parsley Leaves

Instructions

1.    Preheat oven to 350 degrees F. and scatter the pistachios across a baking sheet.

2.    Roast the pistachios for 7 to 8 minutes then cool to room temperature.

3.    Cut 3 of the zucchini into small chunks, and the last one into thin coins.

4.    Set the coins aside.

5.    Heat up 3 tablespoons of the olive oil in a large frying pan over medium heat and add the chopped zucchini chunks, chili, and the garlic.

6.    Cook stirring often until the zucchini has softened and the zucchini and garlic are starting to brown, about 10 minutes.

7.    Season well with salt and pepper. Spoon the zucchini and garlic mixture into a food processor along with the pistachios, half the grated pecorino cheese, parsley, and basil.

8.    Pulse until mixed but slightly chunky, drizzling in more olive oil as you process.

9.    Taste, and adjust seasonings as needed.

10. Place a large pot of salted water on to boil.

11. Add the pasta and cook until it is “al dente”.

12. While the pasta water is heating, place 2 tablespoons of olive oil in the frying pan and cook the zucchini coins over medium heat, stirring often until they are lightly browned, about 5 minutes.

13. Remove from the heat.

14. Once the pasta has cooked, drain, reserving one small cup of the pasta water.

15. Return the pasta to the pot along with the pesto, zucchini coins, remaining grated pecorino cheese, and a few spoonfuls of pasta water.

16. Toss over high heat until piping hot, adding a couple more tablespoons of pasta water to loosen the sauce if needed.

17. Serve the pasta in individual bowls topped with some ricotta salata cheese and parsley.

https://italianfoodforever.com/2017/08/pasta-with-zucchini-pistachio-pesto