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- Zucchini Pesto Pasta
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Ingredients:
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- 4 young, small zucchini (about 5 inches in length)
4-5 tablespoons extra virgin olive oil
1 recipe basic pesto sauce, preferably homemade
Salt and pepper
1 lb penne pasta (or other short pasta of choice)
1/3 cup lightly toasted pine nuts
2 tablespoons butter
1/2 cup grated Parmigiano or Pecorino cheese
Directions:
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- Trim the ends of the zucchini, and cut them into 2 to 3 inch long sticks.
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- Heat the olive oil in a saucepan and, once it is hot, add the prepared zucchini.
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- Cook, stirring frequently over medium heat for about 8 to 10 minutes, or until the zucchini has softened and is turning a little brown.
Cook your pasta in boiling salted water until it is 'al dente'. Drain.
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- Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat.
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- Add the butter, and a large scoop of pesto. You should have just enough to lightly coat the pasta. Add additional if needed.
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- Add the pine nuts, and mix well.
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- Serve, topped with the grated cheese, and cracked black pepper if desired.
Serves 4 to 6.
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