Mint Pesto Orecchiette with Zucchini

Ingredients

• 12 ounces orecchiette
• 2 zucchini, half-moon sliced
• 1 cup basil leaves
• 1/2 cup fresh mint leaves
• 1/3 cup toasted almonds
• 1/2 cup grated parmesan
• 1 garlic clove
• 1 lemon, zested
• Olive oil, salt, and pepper

Method

1. Cook pasta in salted water, reserving 1 cup pasta water.
2. Brown zucchini in olive oil with salt and pepper.
3. Blend basil, mint, almonds, parmesan, garlic, lemon zest, and olive oil into pesto.
4. Toss pasta with zucchini, pesto, and splashes of pasta water.
5. Serve with extra parmesan and mint leaves.