Zucchini-Pesto Pasta

FRESH PRODUCE TIPS:

Zucchini and summer squash become the work-horses of the garden during the peak produce months from July through early September. Part of why they are such an important part of our summer bounty in New England is because of how well they store; you can keep an uncut, unwashed squash on a counter in a cooler, shadier place for up to three weeks, or a partially used zucchini in the crisper drawer of a refrigerator for at least two. They can be noodled, diced, roasted, grilled, stuffed, and even puréed. They are high in fiber and essential vitamins and minerals, aiding in digestion and boosting your metabolism. All this to say, that though the first couple harvests are greeted with enthusiasm, it’s no good pretending that we don't get a little tired of them. Here is a recipe that might help you reconnect with this versatile veggie.

Basil is one of the most popular herbs in the world and though it can be used in many recipes, its hard to think of something more delicious then fresh pesto. When you bring fresh basil inside, its important not to get it wet until you’re ready to use it. The leaves are sensitive to temperature so if you rinse basil and put it in the fridge, you’ll find a cup of brown slime in a matter of hours. Trim the bottom of your basil stems, put them in a cup of water and store it on the bottom shelf of your fridge or in a cool place on your counter. Try to use within a few days. If you have an abundance of basil you can make pesto and freeze, or try puréing the basil leaves into oil and freezing in ice cube trays. Store those cubes in a bag in your freezer and you’ll have basil oil that you can add to a winter pasta dish in a matter of seconds!

FUN FOR THE KIDS!

This recipe is a fun one to make with children who are open to the idea of sneaky veggie servings, or for children who might be a little pickier. Getting to purée the squash or make the pesto is a good job for beginning cooks who you don’t want handling knives just yet, or for slightly older kids, zucchini is a straightforward vegetable to practice knife skills with (not slippery, nice and soft to cut through).

Ingredients:

• 1/2 c. sunflower seeds

• 4 cloves garlic

• 1 tsp salt

• 1 lemon (juiced, zest optional)

• 1 c whole basil leaves

• 1/3 c olive oil

• 1 medium zucchini

• 1 medium onion (sweet, white, or yellow)

• 1 small bulb fennel

• 1 lb. pasta of your choosing

• OPTIONAL: parmesan cheese, cherry tomatoes

Preparation

1. Put a pot of water on to boil.

2. In a food processor or blender, combine the salt, sunflower seeds, garlic cloves, lemon juice and lemon zest. Blend until nice and smooth.

3. Add in the basil leaves and pulse to incorporate, then turn the machine on high and slowly add in the olive oil. Purée until smooth.

4. Dice up the onion, put a pan on medium heat with a little oil and add in the onion.

5. Slice the fennel into thin strips, add to the onion.

6. Dice the zucchini into small cubes, once the pan with the onion and fennel is nice and hot, add the cubed zucchini in. Cook until the whole mixture is softened and slightly brown. Then add a couple tablespoons of water and cover the pan so the zucchini gets very soft.

7. Add the cooked mixture into the pesto in the food processor and purée until it makes a thick sauce, pour back into the sauté pan.

8. Cook the noodles, strain and then toss into the sauce. Mix together until the pasta is evenly coated. Add in some cherry tomatoes if you’d like to use them.

9. Top with parmesan cheese and serve hot!