Fusilli with Zucchini Pesto

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Kosher salt

1 pound fusilli

3/4 cup extra-virgin olive oil

3 small zucchini (1 1/2 pounds), roughly chopped

Freshly ground pepper 

1/2 cup grated pecorino cheese, plus more for topping

1/3 cup toasted sliced almonds, plus more for topping

1 clove garlic, chopped 

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper. 
  3. Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
  4. Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.