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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Ziti with Zucchini, Basil and Walnut Pesto
This summery vegetarian pasta is an adaptation of a recipe by Francesca Montillo. The zucchini that’s the base of this pesto is raw, so the flavor is fresh, clean and subtly sweet, and a perfect backdrop for the other more intensely flavored ingredients. The result is a summery vegetarian pasta, our adaptation of a recipe by Francesca Montillo. Zucchini contains a lot of moisture, but shredding, salting it and wringing it dry removes water that would otherwise dilute the pesto and also helps ensure the pesto purees nicely in the food processor.
4 to 6
Servings
Tip
Don’t be shy about squeezing the shredded zucchini. Wring out as much water as you can. The drier the zucchini, the better the flavor and consistency of the pesto.
40 minutes
Ingredients
-
1
pound zucchini, shredded on the large holes of a box grater
-
Kosher salt and ground black pepper
Directions
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