Zucchini Pesto Penne Pasta

Servings: 4

Ingredients

• 2 medium zucchinis, sliced
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/3 cup olive oil
• Salt and pepper to taste
• 8 ounces dry pasta of your choice (spaghetti or penne work well)
• 1/2 cup peas

Directions

Cook the pasta by boiling a large pot of salted water. Add your chosen pasta and cook according to package instructions until al dente. Reserve about half a cup of pasta water, then drain and set aside.

Prepare the pesto using a food processor. Combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped. While blending, gradually pour in the olive oil until you achieve a smooth consistency. Season with salt and pepper to taste.

Combine the ingredients In a large mixing bowl, tossing the cooked pasta with the zucchini and pesto sauce. If needed, add reserved pasta water little by little to help coat everything evenly.

Plate your zucchini pesto pasta warm, garnished with extra Parmesan cheese or fresh basil if desired.