Penne with Zucchini Pistou |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 teaspoons extra-virgin olive oil, divided |
2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound) |
1 cup packed basil leaves |
1/2 cup (2 ounces) shaved parmigiano-reggiano cheese, divided |
2 tablespoons pine nuts, toasted |
4 garlic cloves, chopped |
2 cups chopped vidalia or other sweet onion (about 1 large) |
6 quarts water |
1 3/4 teaspoons kosher salt, divided |
8 ounces uncooked penne pasta |
1/4 cup heavy whipping cream |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
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