Zucchini Pesto Pasta
Here’s a fresh take on classic pesto—a zucchini-cashew version that might just become your new favorite.
Ingreadient :
- 1 zucchini, trimmed and shredded (about 1½ cups)
- 1 cup packed fresh basil leaves, plus more for serving
- 2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
- ¼ cup roasted salted cashews
- ¼ cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 small clove garlic
- 1 ½ teaspoons kosher salt, plus more for water
- 1 pound spaghetti
- ¼ cup whole-milk ricotta cheese
Direction :
- 1 zucchini, trimmed and shredded (about 1½ cups)
- 1 cup packed fresh basil leaves, plus more for serving
- 2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
- ¼ cup roasted salted cashews
- ¼ cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 small clove garlic
- 1 ½ teaspoons kosher salt, plus more for water
- 1 pound spaghetti
- ¼ cup whole-milk ricotta cheese
