Fusilli with Zucchini Pesto

Name: Fusilli with Zucchini Pesto
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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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

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.
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.
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.
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.