Farfalle with Zucchini and Parsley-Almond Pesto

• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 pound farfalle
2. 1 garlic clove
3. 1/3 cup unsalted roasted almonds
4. 1 1/2 cups flat-leaf parsley leaves
5. 1/2 cup plus 1 tablespoon extra-virgin olive oil
6. 1/4 cup freshly grated Parmigiano-Reggiano cheese
7. Kosher salt and freshly ground pepper
8. 1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
9. Pinch of crushed red pepper

1. Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle.
2. Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a large, shallow serving bowl.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Transfer the zucchini to the bowl with the pesto. Add the farfalle, toss well and serve.