Farfalle with Zucchini, Mint, and Almonds

February 23rd, 2013 3:24 pm by Kelly Garbato

2013-02-16 - VI Rotini w Zucchini & Almonds - 0004

If it seems like I’m eating a ton of pasta lately, that’s because I am! This dish is the Farfalle with Zucchini, Mint, and Almonds from Donna Klein’s Vegan Italiano – but with rotini in place of bow ties and using the basil variation suggested by Klein. Ridiculously good, and a most excellent use of zucchini, too. You dice and boil a few zucchinis until tender, and then combine three quarters of the zukes with basil, almonds, and some other goodies in the food processor to make a saucy pesto-esque topping. SO GOOD!

I’ll have to remember this come summer, when my fridge overfloweth with zucchini. With a few tweaks, I could easily transform this into a gravy for the dogs’ food. Hello, immersion blender!

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