One of the reasons why
I love making different kinds of pesto is because it’s so easy and flavorful.
While this recipe is similar to my garlic scape and basil pesto from
last year, I think the grilled scallions in this one give it a great taste. I
also cut the portion size of the pasta by adding sautéed zucchini, which gives
it one more layer of flavor.
You’ll have a good amount of pesto leftover, but you can also use it on chicken. This is a great midweek summer meal that’s fresh from the farmers market and your kid’s might like it, too.
Spaghetti with
Zucchini and Grilled Scallion Pesto
Serves 2
Serves 2
2 tablespoons of olive
oil
2 small zucchini, julienned
2 cloves of garlic
Salt
Freshly cracked pepper
Half pound of pasta
Grilled scallion pesto (recipe below)
2 small zucchini, julienned
2 cloves of garlic
Salt
Freshly cracked pepper
Half pound of pasta
Grilled scallion pesto (recipe below)
Heat the olive oil in
a large sauté pan, and add the zucchini. Lightly brown the zucchini, about 5
minutes, and then add the garlic, salt and pepper. Reduce heat and keep warm.
Meanwhile, bring a pot
of salted water to boil and cook the spaghetti until al dente. Reserve about a
half cup of the pasta water and then drain the pasta. Transfer the spaghetti to
the pan with the zucchini, add the pesto (I used about three-quarters of a cup)
and then the pasta water. You can use more or less of the pesto and pasta
water, depending on how strong of flavors you like. Toss all of the ingredients
to combine them and then serve immediately.
Grilled Scallion Pesto
Makes about 2 cups
Makes about 2 cups
2 bunches of scallions
2 tablespoons of olive oil
Salt
Freshly cracked pepper
One cup of packed basil leaves
Half cup of packed parley
1 garlic clove
1 lemon, juiced
1 cup of cheese, grated (I used half parmesan and half Romano)
2 tablespoons of olive oil
Salt
Freshly cracked pepper
One cup of packed basil leaves
Half cup of packed parley
1 garlic clove
1 lemon, juiced
1 cup of cheese, grated (I used half parmesan and half Romano)
Drizzle the scallions
with 2 tablespoons of olive oil, season with salt and pepper, and then grill
them until wilted and slightly charred. Transfer them to a food processor and
add the basil, parsley, garlic, lemon and cheese. Start the food processor and,
as it’s running, add the olive oil and process until smooth. Don’t hesitate to
try the pesto and add a little more of any of the ingredients and continue to
process until you get the flavor that you want.
