Categories: Pasta
Ingredients
- Kosher salt, to taste
- 1 lb. mezzi rigatoni
- 1 lb. green beans, cut into 1 1/2-inch pieces
- 1 medium zucchini
- 1/4 cup sliced almonds
- 2 garlic cloves
- 1 cup fresh parsley
- 1/2 cup fresh tarragon
- 1/3 cup plus 2 tbsp. olive oil
- 1/2 cup grated Parmesan, plus more for topping
- Black pepper, to taste
- 1 lb. yellow summer squash, cut into half-moons
- 3/4 cup heavy cream
Directions
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Bring a large pot of salted water to boil. Add the pasta and cook as directed, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
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Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into 1/2-inch pieces.
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Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley, tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the Parmesan and season with salt and pepper.
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Heat the remaining 2 tbsp. olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4-5 minutes.
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Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
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Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more Parmesan for topping.