Spaghetti With Zucchini Parsley Pesto And Bottarga Recipes

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
• Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
• While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
• Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Put parsley in food processor or blender. Add garlic, good pinch of salt, pepper to taste and olive oil.
• Whirl to make a smooth sauce (about 1 cup). Refrigerate any remains or freeze it.
• Bring a large pot of well salted water to a boil over high heat. Cook spaghetti until al dente.
• While pasta is cooking, put about 2 tablespoons of olive oil in a large skillet over medium high heat. Sautee zucchini for about 2 minutes. Let it brown a little. Add salt, pepper , red pepper flakes and lemon zest.
• Add drained pasta to skillet along with half pesto. Taste and add more salt or pesto as needed.(wrap and refrigerate any remaining pesto for up to 2 days or freeze)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs and serve with lemon wedges.
• To make toaste panko or bread, combine 1 cup of coarse bread crumbs or panko with 1 tablespoon olive oil and a pinch of salt. Spread evenly on baking sheet and bake at 375 for about 10 minutes (Panko in 2 minutes). Cool and store in airtight container at room temperature until ready to use.