Ziti with Zucchini, Basil and Walnut Pesto | Christopher Kimball’s Milk Street

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Milk Street Recipe

Ziti with Zucchini, Basil and Walnut Pesto

40 minutes

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

  1. 01
    In a colander set in a large bowl, toss the zucchini with 1 teaspoon salt; set aside for about 15 minutes. Meanwhile, in a large pot, bring 4 quarts water to a boil.

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