Our most recent use of zucchini was as a pistou, a cold sauce typically made from garlic, basil, olive oil, nuts and cheese.
- 4 tsps extra virgin olive oil, divided
- 2 1/2 cups zucchini sliced 1/4" thick (about 3/4 pound)
- 1/2 cup packed basil leaves
- 2 tbps pine nuts, toasted
- 1/2 cup (2 oz) shaved parmigiano-reggiano cheese, divided
- 4 garlic cloves (2 minced, 2 whole)
- 2 cups chopper Vidalia (or other sweet onion)
- 6 qts water
- 1 3/4 tsps kosher salt, divided
- 8 oz. uncooked penne
- 1/4 cup heavy cream
- 1/2 tsp fresh ground black pepper
- 2 hot peppers, thinly sliced (optional)
- Handful yellow wax or green beans (optional)
- Halved cherry tomatoes for garnish
- Heat 2 teaspoons of oil in a large skillet on medium high. Add zucchini and saute until tender and starting to brown (about 10 mins).
- Remove to a bowl and allow to cool slightly.
- place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, and 2 whole garlic cloves in a food processor or blender and mix until finely chopped (keep mixture in processor).
- Heat remaining oil in a large skillet over medium high heat. Add onion and saute for about 10 minutes until golden. Add remaining cooked zucchini to pan. Add hot pepper and minced garlic, saute for about 1 more minute. Remove from heat.
- Combine water and 1 tsp kosher salt in a large pot and bring to a boil.
- Add pasta and cook until almost aldente. Add beans and cook for another 1-2 minutes. Fish out pasta and beans
- Add 1/3 cup of the pasta cooking water to the food processor, process until smooth.
- Add the onion and zucchini mixture to the pasta and beans
- Add the basil/zucchini pistou to the pasta. Add heavy cream, salt and pepper. Stir then top with remaining cheese and cherry tomatoes.
This summery pasta dish is perfect for any vegetarian or Meatless Monday meal. The zucchini lends a refreshing element to the classic pistou components.