- 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