Zucchini & Pesto Pasta

Ingredients

8 oz. pasta, uncooked
1 medium zucchini, chopped
1 c. pesto


Cook pasta according to manufacturer’s directions. Place zucchini in a strainer and pour the pasta
and cooking water over the zucchini (the hot water will blanch the zucchini). Drain zucchini and
pasta and place them in a large bowl. Add pesto and stir. Refrigerate.

Pesto

Ingredients

2 cloves garlic, minced
3 c. fresh basil leaves, washed
1/4 c. olive oil
1/4 c. vegetable broth
1/4 c. Parmesan cheese, grated


Process garlic in a food processor. Add basil leaves and pulse to chop. While motor is running,
slowly add olive oil and vegetable broth until mixture is smooth. Add cheese and pulse a couple of times to mix.