Farfelle with Zucchini and Parsley-Almond Pesto

Farfalle with Zucchini and Parsley-Almond PestoMichelle (MMmom)

This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad. 

1 pound farfalle
1 garlic clove
1/3 cup unsalted roasted almonds
1 1/2 cups flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
Kosher salt and freshly ground pepper
1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
Pinch of crushed red pepper
water from cooking pasta

Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle. 

Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add ¼ c of Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper. 

In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the zucchini and cook over moderately high heat until tender and browned in spots, about 8-10 minutes. Add the crushed red pepper and season with salt and pepper. 

Combine the pasta, zucchini, and pesto.  Add cooking liquid from pasta if the mixture is too dry.  Season with salt and pepper.  Serve and top with additional  Parmigiano-Reggiano.

MAKE AHEAD The pesto can be refrigerated overnight.