Ingredients
Equipment
Method
Pesto
- In a food processor bowl, combine garlic, nuts, basil, sugar, salt and pepper. Pulse until they just come together but are not yet a paste. With the motor running, slowly pour in the olive oil, stopping to scrape the bowl as needed. Check the texture and flavor, adding up to ¼ cup more olive oil as needed as desired. Transfer pesto to a bowl and stir in the Parmesan. Set aside.
Vegetables
- Preheat grill or grill pan to medium high heat. Split zucchini in half lengthwise and brush with 1-2 tablespoons olive oil and then season with salt and pepper. Place cut side down and cook both sides until nicely browned, about 10-15 minutes total. Set aside to cool and then roughly chop
Pasta
- Bring a large pot of water to a boil and salt heavily. Begin to cook the pasta, according to the package directions, cooking to al dente
Sauce
- While pasta is cooking, heat 3 tablespoons of olive oil in a medium sized Dutch oven or very large skillet over medium high heat. Add crushed red pepper, shallot and garlic and cook for 30 seconds, stirring until fragrant. Add chopped zucchini, salt, pepper and cook, stirring occasionally until zucchini is jammy, thick and starting to stick to the bottom of the pan, about 10-12 minutes. When pasta is done, save 2 cups of the pasta water and then move the pasta from the water to the zucchini pan, using tongs or a slotted spoon, allowing water to drip and cling to the pasta. Reduce heat to medium low and add ½ cup of the pasta water and ½ -1 cup of cream and stir to combine. Add ¼ cup Parmesan and pour in another ½ cup of the pasta water and stir really well to make a creamy sauce that coats the pasta. This process should take about 3-4 minutes. Remove from the heat and add the lemon juice and adjust seasonings as needed. Serve the pasta with the pesto drizzled or spooned over the top with a sprinkling of basil leaves.