Pasta al pesto di prezzemolo

Ingredienti

• 8 ounces (230g) spaghetti
• 2 tablespoons frying oil
• 1 medium/large zucchini
• 2 large carrots
• 1 cup parsley pesto (from the recipe below or store-bought)
• 2 tablespoons pasta cooking water (if needed)
• salt and pepper (to taste)
• parmesan cheese (to serve)
• 2 lightly packed cups (35g) flat-leaf parsley leaves (2 small bunches)
• 1/2 cup grated (45g) parmesan cheese
• 3 tablespoons (25g) pumpkin seeds or pistachios, walnuts/almonds/pine nuts are also great
• zest grated of 1 lemon
• 2 teaspoons lemon juice
• 2 cloves garlic
• 1/4 cup + 2 tablespoons olive oil
• salt and pepper (to taste)

Preparazione

1. 1

   Make parsley pesto: Add all the ingredients for the pesto except the olive oil to a food processor. Pulse until finely chopped. Scrape down the sides of the bowl as needed. With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated. Season to taste with salt and pepper.

2. 2

   Cook the pasta until al dente (follow the package directions - the pasta should be cooked but still slightly firm in the center). Reserve a couple of tablespoons of pasta cooking water.

3. 3

   Cut the zucchini in half lengthwise then slice crosswise into 1/4 inch (5 mm) slices.

4. 4

   Peel the carrots with a vegetable peeler and use the same peeler to cut long, thin strips. Firmly hold the zucchini flat against a cutting board, press the peeler against it and peel the flesh, sliding the peeler away from you.

5. 5

   Heat the oil in a big frying pan over high heat, add the zucchini and cook for about 3 minutes, then add the carrots and cook for about 3 minutes. The vegetables should be browned and tender but still crunchy.

6. 6

   Add the cooked pasta and pesto to the vegetables along with a couple of tablespoons of pasta cooking water. Stir everything together, take the pan off the heat, season the pasta to taste with salt and pepper.

7. 7

   Serve sprinkled with grated Parmesan cheese.

8. 8

   Enjoy!