Basil Pesto Pasta With Zucchini and Mint

Basil Pesto Pasta With Zucchini and Mint
Anna Williams
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
pound
dried pasta
1
small clove
garlic
1/4
cup
pine nuts
3
cups
loosely packed fresh basil leaves, washed
kosher salt and pepper
2/3
cup plus 1 tablespoon
extra-virgin olive oil
1/4
cup
(about 1 ounce) grated Parmesan
2
small zucchini, thinly sliced
1/4
cup
fresh mint, torn

Directions

  1. Cook the pasta according to the package directions. 
  2. Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.
  4. Divide the pasta among bowls and spoon the pesto and zucchini over the top.
Sara Quessenberry
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 51 %
  • Fat 47 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 356 mg
  • Carbohydrate 89 g
  • Fiber 6 g
  • Sugar 4 g
  • Protein 19 g
What does this mean? See Nutrition 101.