Summer Zucchini Pasta with Tomato Pesto
Servings 4
Ingredients
- 4 medium zucchini sliced into ⅛-inch thick slices
- oil for frying
- 1 pint cherry tomatoes
- 2 garlic cloves
- ½ cup olive oil plus 1 tablespoon divided
- ⅓ cup toasted sliced almonds
- 1 cup fresh basil plus ¼ cup for serving
- ½ cup grated pecorino plus ½ cup for serving
- 10 ounces pasta
- salt and pepper
- zest of 1 lemon
- freshly cracked black pepper
Instructions
- Preheat oven to 425 degrees F.
- Heat oil for frying to 350 degrees F. Fry half of the sliced zucchini until golden brown and remove with a slotted spoon into a bowl. Repeat with the remaining zucchini. Let sit for 1 hour.
- Meanwhile, make tomato almond pesto. Spread cherry tomatoes and garlic cloves in an even layer on a baking sheet. Drizzle 1 tablespoon oil and season with salt and pepper. Roast tomatoes for 20 minutes or until lightly charred and softened. Remove from oven and let cool slightly.
- Combine roasted tomatoes and garlic with ½ cup olive oil, ⅓ cup almonds, 1 cup basil, and ½ cup pecorino in a food processor or blender. Pulse until mixture is coarsley ground. Season pesto with salt and pepper.
- Cook pasta until al dente, about 4 minutes. Drain pasta, reserving ½ cup pasta water.
- Heat large saute pan over medium heat. Add fried zucchini and let sit for 2 minutes or until warm. Add pesto, cooked pasta, and reserved pasta water, stirring to combine. Season pasta with salt and pepper.
- Portion pasta into bowls. Sprinkle lemon zest, extra pecorino, and fresh basil on top. Finish with freshly cracked black pepper and serve immediately.
Notes
You can fry the zucchini and make the tomato pesto the day before.