Fusilli with Zucchini Pesto
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 629
- Total Fat
- 35
- Saturated Fat
- 6
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 11
- Sodium
- 549
- Total: 20 min
- Active: 20 min
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
- 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.