1 8 Inch long zucchini. sliced into 1/4
inch pieces and then each quartered.
1 Bunch of basil, enough to fill a cup.
4 Cloves garlic, chopped.
1 1/2 cup of chopped red onion.
1/2 Cup of Parmiggiano Reggiano (or the equivalent).
3 Handsful of penne pasta.
2 Tbsp pine nuts, toasted.
1/4 Cup whipping cream.
Directions:
The pesto
Sauté the zucchini until tender and golden.
Place 1/4 cup of the zucchini in a blender. Set the remainder aside. Add the basil, 1/4 cup cheese, pine nuts and garlic. Process until finely chopped. Leave in the processor.
After the penne has cooked, add 1/3 cup of the cooking liquid to the pesto mixture and process until smooth.
The remainder
Cook the penne and drain reserving 1/3 cup of the water for the pesto (as above).
Sauté the onion until golden. Return the remaining zucchini to the skillet, stir and remove from heat.
Add the pasta to the vegetable mix and stir. Then add the pesto and mix.
Mix in the cream, remaining cheese, and add salt & pepper as needed.
Stir and serve.
Notes:
Pine nuts can be expensive. Whole Foods has them bulk for more than $34/pound. They can be purchased bottled for much less. Look for Alessi brand. To toast them, I just turned on the broiler and left them on the bottom rack for maybe 5 minutes until they browned.
This is a good recipe that will be repeated. After you have done it once, it is straightforward.
And now, you have a recipe for pesto ... or pistou if you want French. The recipe (Cooking Light, July, 2010, p. 190.) is supposed to be from Provence.