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Category: Recipes
Prep Time: Cook Time: Total Time:
1 lb. farfalle
1 garlic clove, roughly chopped
1/3 cup unsalted roasted almonds (slivered work well)
1 cup flat-leaf parsley leaves
¾ cup extra-virgin olive oil
¼ cup freshly grated Parmesan (preferably Parmigiano-Reggiano, of
course)
Sea salt and pepper
2 medium sized zucchini, halved lengthwise and sliced into half coins
1-2 bulbs fennel, stem removed, cored and sliced (do this immediately before adding to the skillet, fennel doesn‘t wait well)
In a food processor, add garlic and almonds, pulse until coarsely chopped. Add parsley leaves and 1/2 cup of olive oil, process until parsley is chopped and the mixture comes to a pesto consistency. Stir in cheese, and season with salt and pepper, refrigerate while proceeding.
Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions, or until pasta is al dente, drain.
While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat until shimmering and fluid, in a large skillet. Add the zucchini and fennel, cook until tender and golden, about 5 minutes. Season with salt and pepper and remove from heat. Add the pesto to the zucchini and fennel, then toss with the farfalle. Alternatively, if your skillet is not large enough, toss mixture in a bowl. Fennel fronds, cut with kitchen shears, make a nice finishing garnish.
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Farfalle with Fennel & Almond Pesto
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 lb. farfalle
1 garlic clove, roughly chopped
1/3 cup unsalted roasted almonds (slivered work well)
1 cup flat-leaf parsley leaves
¾ cup extra-virgin olive oil
¼ cup freshly grated Parmesan (preferably Parmigiano-Reggiano, of
course)
Sea salt and pepper
2 medium sized zucchini, halved lengthwise and sliced into half coins
1-2 bulbs fennel, stem removed, cored and sliced (do this immediately before adding to the skillet, fennel doesn‘t wait well)
In a food processor, add garlic and almonds, pulse until coarsely chopped. Add parsley leaves and 1/2 cup of olive oil, process until parsley is chopped and the mixture comes to a pesto consistency. Stir in cheese, and season with salt and pepper, refrigerate while proceeding.
Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions, or until pasta is al dente, drain.
While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat until shimmering and fluid, in a large skillet. Add the zucchini and fennel, cook until tender and golden, about 5 minutes. Season with salt and pepper and remove from heat. Add the pesto to the zucchini and fennel, then toss with the farfalle. Alternatively, if your skillet is not large enough, toss mixture in a bowl. Fennel fronds, cut with kitchen shears, make a nice finishing garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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