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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.
pound zucchini, shredded on the large holes of a box grater
Kosher salt and ground black pepper
01In 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.
We didn't think there was a strong standout flavor in the pesto and the color was more red than green. Despite both criticisms, we liked the pesto.