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photo Farfalle with Zucchini and Parsley-Almond Pesto Recipe | Say Mmm

Farfalle with Zucchini and Parsley-Almond Pesto

Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
4 Servings - 30 min - foodandwine.com
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Servings:4  | Calories:551 | Total Fat:11g  | Chol:7mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 2g
10 %
Total Carb 102g
34 %
Fiber 17g
68 %
Sugars 6g
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Cholesterol 7mg
2 %
Sodium 634mg
26 %
Protein 17g
34 %
Calories:
73% Farfalle
11% Almonds
8% Others combined
6% Zucchini
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 pound farfalle
1 garlic clove
1/3 cup unsalted roasted almonds
1 1/2 cups flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
Pinch of crushed red pepper

Directions : View recipe directions on foodandwine.com
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