Ingredients

• Bow Tie Pasta (1 lb.)

• Almonds (1/2 cup)

• Flat Parsley (1 1/2 cup)

• Zucchini (1 lb.)

• Parmesan Reggiano (1 1/2 cup grates)

• Lemon Zest (of the entire lemon)

• Lemon Juice (1 tbsp.)

• Crushed Red Pepper Flakes (1/2 tsp.)

• Garlic (2 cloves)

• Salt

• Pepper

• Vito and Joe’s Olive Oil

How to Prepare

1. Start heating your salted water in a pot.

2. Using a pan on medium heat, add your almonds. It is important to keep the almonds moving so they don’t burn. They should roast in 5-6 minutes.

3. Once the almonds are done take them out and put them in a dish.

4. Slice your zucchini.

5. Add ~1 1/2 tbsp. of olive oil to the pan we used for the almonds. Add your zucchini to the pan and stir.

6. Salt and pepper the zucchini as it cooks.

7. Add your pasta into the pot once the water comes to a boil. Let it cook for 6-8 minutes.

8. Peel your garlic cloves.

9. Zest your lemon then cut it in half. Juice the lemon until you have ~1 tbsp. of lemon juice.

10. Run your knife along the parsley until you have your 1 1/2 cups.

11. Grate 1 cup of Parmesan Reggiano.

12. When the zucchini is close to done add your red pepper flakes and stir.

13. Once your pasta is al dente: remove it from the heat, put 1 tbsp. of olive oil in the bottom of a dish and then add your pasta. Stir and put in the refrigerator.

14. In a food processor pulse your garlic until it is fine. Next add your almonds and pulse again. Add 1/2 tsp. of salt and 1/2 tsp. of fresh ground pepper and pulse again. Now add your parsley, lemon zest, and lemon juice then pulse again.

15. Add some olive oil to the processor and give it a pulse so that it becomes creamy. Add your parmesan and pulse again.

16. Combine your zucchini and pasta in a dish and pour the pesto on top. Give it a gentle stir.

17. Top the dish with Parmesan Reggiano, place it in the refrigerator for 30-45 minutes to cool it, and Enjoy!