Recipe Category: Zucchini
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Ingredients
Makes 4 servings
- 2 cups fresh parsley leaves
- 1/2 cup shelled unsalted sunflower seeds
- 2 garlic cloves
- salt
- freshly ground black pepper
- 1/3 cup plus 3 tablespoons olive oil
- 1 pound Campanella
- 2 small zucchini, cut into 1/4-inch slices
- 4 zucchini flowers, washed and dried
Method
- In a food processor, combine the parsley, sunflower seeds, garlic, 1/2 teaspoon salt and a pinch of pepper and pulse until coarsely ground
- With the machine running, stream in the 1/3 cup of oil until well blended
- Set aside
- In large pot of boiling salted water, cook the Campanella over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat
- Add the zucchini, cover and cook until tender, about 7 minutes
- Add salt and pepper to taste, cover and keep warm over very low heat
- In a small nonstick skillet, heat the remaining 1 tablespoon oil over medium heat
- Add the zucchini flowers and cook until softened, turning once, about 5 minutes
- Season with salt and pepper to taste and keep warm over very low heat
- Drain the cooked pasta well and transfer to a large serving bowl
- Add the pesto and cooked zucchini and toss gently to combine
- Top with the cooked zucchini flowers and serve immediately with plenty of freshly ground black pepper
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