Zucchini & Penne with Hot Pepper Pesto

Aired on: March 6, 2013, October 16, 2012

A meal you can make in 30 minutes!

This meal was featured in the September 2012 issue of Everyday with Rachael Ray magazine.

Ingredients

Salt and pepper
1 pound penne pasta
2 handfuls grated Parmigiano-Reggiano
1 cup packed flat-leaf parsley
1/2 cup packed fresh mint leaves
2 jalapeño peppers, seeded
2 cloves garlic, pasted
3 to 4 tablespoons pistachios, toasted
Zest and juice of 1 lime
About 1/3 cup EVOO – Extra Virgin Olive Oil, divided
2 tablespoons butter
2 small or 1 medium zucchini, halved, seeded and sliced into half-moons

Yields: 4

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot, reserving 1 cup of the pasta cooking water.

While the pasta is working, using a food processor, finely chop the cheese, parsley, mint, jalapeños, garlic, pistachios, lime zest and juice; season with salt and pepper. With the machine on, stream in about 5 tablespoons EVOO to form a pesto.

In a large skillet, heat about 1 tablespoon EVOO over medium-high heat. Add the butter and heat until foaming. Add the zucchini and cook, stirring, until lightly golden, about 10 minutes; season with salt and pepper.

Add the pesto and reserved pasta cooking water to the pasta and toss, 1-2 minutes. Stir in half of the zucchini. Serve the pasta in shallow bowls and top with the remaining zucchini.