Pasta with zucchini and walnut pesto

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Pasta
• Use your favorite type of pasta, such as spaghetti or penne.
• Pasta : 8 ounces
• Salt : 1 teaspoon
• Zucchini and Walnut Pesto
  • Zucchini (grated) : 2 medium
  • Walnuts (toasted) : 1/2 cup
  • Garlic (minced) : 2 cloves
  • Parmesan cheese (grated) : 1/2 cup
  • Lemon juice : 2 tablespoons
  • Olive oil : 1/4 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cook the Pasta
• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente.
• Drain the pasta and set aside.
• Make the Zucchini and Walnut Pesto
• In a food processor, combine the grated zucchini, toasted walnuts, minced garlic, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper.
• Process until smooth and well combined.
• Combine the Pasta and Pesto
• In a large skillet, heat a tablespoon of olive oil over medium heat.
• Add the zucchini and walnut pesto to the skillet and cook for 2-3 minutes, stirring occasionally.
• Add the cooked pasta to the skillet and toss until well coated with the pesto.
• Cook for an additional 2-3 minutes to heat through.

Tips

• Toasting the walnuts before adding them to the pesto will enhance their flavor.
• Reserve some pasta cooking water to add to the pesto if needed to adjust the consistency.

Information

• This pasta dish is vegetarian-friendly and can be easily customized by adding other vegetables or protein of your choice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.