Pasta with Zucchini, Walnuts, and Pesto

August 4, 2006

Pasta with Zucchini, Walnuts, and Pesto

Remember all that pesto we’ve been encouraging you to make all year? Here’s your chance to use some of it! J

Trim and julienne some zucchini or other summer squashes, and sauté in olive oil until tender and starting to brown. Season with salt and pepper. Cook fresh noodles and add to the pan with a ladle of pasta water or some chicken or vegetable stock; some toasted walnuts, roughly chopped; and pesto sauce. Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan.

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