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Farfalle with Almond Pesto, Zucchini, and Fennel

Farfalle with Almond Pesto, Zucchini, and Fennel


  • 1 lb. farfalle
  • 1 garlic clove, roughly chopped
  • 1/3 cup unsalted roasted almonds (slivered work well)
  • 1 cup flat-leaf parsley leaves
  • ¾ cup extra-virgin olive oil
  • ¼ cup freshly grated Parmesan (preferably Parmigiano-Reggiano)
  • Sea salt and pepper
  • 2 medium sized zucchini, halved lengthwise and sliced into half coins
  • 1-2 bulbs fennel, stem removed, cored and sliced (do this immediately before adding to the skillet, fennel doesn’t wait well)


  • In a food processor, add garlic and almonds, pulse until coarsely chopped.
  • Add parsley leaves and 1/2 cup of olive oil, process until parsley is chopped and the mixture comes to a pesto consistency.
  • Stir in cheese, and season with salt and pepper, refrigerate while proceeding.
  • Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions, or until pasta is al dente, drain.
  • While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat until shimmering and fluid, in a large skillet.
  • Add the zucchini and fennel, cook until tender and golden, about 5 minutes. Season with salt and pepper and remove from heat.
  • Add the pesto to the zucchini and fennel, then toss with the farfalle.
  • Alternatively, if your skillet is not large enough, toss mixture in a bowl.
  • Fennel fronds, cut with kitchen shears, make a nice finishing garnish.

many thanks to  Almost a Chef

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