One of our favorite dinners to start off the week is pasta, because it often yields leftovers to take for lunch the rest of the week. Using fresh pesto for the sauce makes it deliciously simple too! Pine nuts can be expensive, so you can try substituting toasted walnuts or almonds and it will still be tasty.
This recipe from Real Simple can be prepared and on the table in under 30 minutes, plus we can utilize the hearty local summer squash from the Local Box. Enjoy and let us know what you think if you try it!
Basil Pesto Pasta w/ Zucchini & Mint
- Cook the pasta according to the package directions.
- Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.
- Divide the pasta among bowls and spoon the pesto and zucchini over the top.