OPEN KITCHEN with NATHAN SCOTT
Taking only minutes to prepare, this delicious pasta dish can be served any night of the week.
|1||pound Gemelli (or other short) pasta|
|Kosher salt and freshly ground black pepper|
|½||cup extra-virgin olive oil|
|1||pound zucchini, sliced into bite-sized pieces|
|½||pound cherry tomatoes, halved|
|½||cup Kalamata olives, pitted|
|1||cup fresh basil leaves, torn|
|2||tablespoons Parmesan cheese, finely grated, plus more for garnish|
|¼||cup, plus 1 tablespoon, pine nuts, toasted|
|1||small clove garlic, peeled and minced|
- Following the package instructions, cook the pasta in a pot of boiling, salted water until al dente. Drain and set aside.
- In a sauté pan, warm 2 tablespoons of olive oil over medium-high heat. Add the zucchini and cook, stirring often, until the zucchini are crisp-tender, 2 to 4 minutes. Stir in the tomatoes and olives, and cook until heated through, 1 to 2 minutes. Add the cooked pasta and toss to combine.
- Meanwhile, in the bowl of a food processor, fitted with the steel blade attachment, combine the basil leaves with the Parmesan cheese, 1 tablespoon of pine nuts, and the clove of garlic. Pulse until the mixture is finely chopped. Then, with the machine running, drizzle in enough of the remaining 6 tablespoons of olive oil to create a smooth mixture (you may not need all of the olive oil). Season the pesto with salt and black pepper.
- Add the pesto to the pasta and stir until well combined. Garnish with the remaining ¼ cup of toasted pine nuts and additional grated Parmesan cheese.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen