Basil Pesto Pasta With Zucchini and Mint

Ingredients:

1 pound dried pasta
1 small clove garlic
1/4 cup pine nuts
3 cups loosely packed fresh basil leaves, washed
kosher salt and pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup (about 1 ounce) grated Parmesan
2 small zucchini, thinly sliced
1/4 cup fresh mint, torn


Directions:

1.Cook the pasta according to the package directions.

2.Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.

3.Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.

4.Divide the pasta among bowls and spoon the pesto and zucchini over the top. Enjoy!