Email to Cat      

Penne with Red Pepper & Hazelnut Pesto

Source of Recipe


From "Vegetarian Classics" by Jeanne Lemlin






List of Ingredients



• 2 thin zucchini
  
• 1 tablespoon extra-virgin olive oil
  
• 1/4 teaspoon salt
  
• Freshly ground black pepper to taste
  
• 2 cups penne pasta
  
• 1/2 cup pasta cooking water
  
• 1/2 cup Roasted Red Pepper and Hazelnut Pesto (recipe follows)
  






Instructions



1. Trim the ends of the zucchini. Cut in half lengthwise, then crosswise on the diagonal into 1/4-inch thick slices. Heat the olive oil in a large 9- to 10-inch skillet over medium-high heat. When hot, add the zucchini and quickly sauté until browned, about 4 to 5 minutes. Season with salt and pepper; set aside.
   
   
2. Cook the pasta in a large pan of boiling water according to package directions. Reserve 1/2 cup cooking water, then drain pasta. Put back into the hot pan. Add the cooking water, pesto and zucchini. Toss gently and serve.
   
   Makes 4 servings.
   
   ROASTED RED PEPPER & HAZELNUT PESTO:
   
   1 package (1/2 cup) toasted chopped hazelnuts
   2 medium cloves garlic, peeled and coarsely chopped
   1 jar (7 ounces) roasted red bell peppers, drained well
   1/4 cup extra-virgin olive oil
   1/4 to 1/2 teaspoon salt
   Freshly ground black pepper to taste
   3 Tbsp grated Parmesan or Romano cheese
   3 Tbsp chopped herbs (such as basil and parsley)
   
   Put the hazelnuts and garlic into a food processor and chop finely. Add the drained bell peppers, olive oil, salt and pepper; process to a paste-like consistency. Transfer the pesto to a bowl. Stir in the cheese and herbs. Cover and refrigerate. (Makes about 1 cup.)