Heres a fresh take on classic pestoa zucchini-cashew version that might just become your new favorite.
This crowd-friendlyvegetarian recipewill win raves at dinnertime.
Keep a jar on hand forquick pastas, or for serving with grilled chicken or dolloping onto summer minestrone.
Photo: Caitlin Bensel
This recipe was developed by Anna Theoktisto.
Transfer to a food processor or blender.
Add basil, Parmesan, cashews, oil, lemon juice, garlic, and salt.
Bring a large pot of generously salted water to a boil over high.
Add pasta and cook according to package directions for al dente.
Drain, reserving 12 cup cooking water.
Toss pasta and zucchini pesto in a large bowl, adding reserved cooking water as needed until creamy.
Serve topped with ricotta, basil, Parmesan, and a drizzle of oil.
2,000 calories a day is used for general nutrition advice.
