Zucchini … Pesto?! Trust Us, Just Try It!

The Well is proud to partner with The Cooking Lab, a Long Island-based culinary school that offers hands-on cooking classes for adults, teens, and children that focuses on fundamental cooking skills, wholesome ingredients, and seasonal dishes. The Cooking Lab also offers live and recorded virtual cooking classes for those who prefer to cook from the comfort of their own kitchens. Founded by Michelle Capobianco and Mathieu Lanfant, The Cooking Lab is designed to inspire kitchen creativity and confidence in home cooks of all ages and to promote and encourage healthy cooking techniques and eating habits.

Serves 4-6

Ingredients:

• 1 pound fresh or dried spaghetti or fettuccine
• 1 pound zucchini, ends trimmed, sliced into ½-inch thick rounds or semicircles (depending on the thickness of the zucchini)
• 3 large cloves of garlic, sliced
• ¼ cup extra virgin olive oil, or more, if needed
• ¼ cup pine nuts, toasted*
• Sea salt and freshly ground black pepper to taste
• A handful of fresh mint leaves, stems removed

Directions:

1. Over high heat, bring a large pot of salted water to a boil.
2. Meanwhile, in a wide sauté pan over medium heat, add the olive oil and heat until shimmering. Add the garlic to the pan and sauté for 1 to 2 minutes, until the garlic begins to color.
3. Add zucchini and season with a large pinch of salt and a few grinds of pepper. Raise the heat to medium-high, stirring frequently. Cook until the liquids released by the zucchini have evaporated and the zucchini are quite soft.
4. Transfer the zucchini, oil, garlic, half of the toasted pine nuts, and the mint leaves to a blender or food processor and purée until smooth and velvety. (If the mixture appears too thick or lumpy, add additional olive oil, one teaspoon at a time until desired texture is achieved.) Adjust seasonings to your liking with more salt and pepper.
5. Add the pasta to the pot of boiling water and cook until al dente. Drain well and toss pasta with the zucchini purée and the remaining toasted pine nuts.
6. Serve with grated Parmigiano-Reggiano cheese. Buon appetito!

*To toast pine nuts, place them in a dry skillet and cook over medium-low heat, stirring often, until they are golden in spots, about 3 minutes. Immediately transfer to bowl to cool.

• Learn more about The Cooking Lab.
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