1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch
Pinch of crushed red pepper
How to Make It
Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.