Rigatoni with Creamy Zucchini Pesto
If your garden is overflowing with zucchini, this creamy pasta is the delicious answer.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Every summer, zucchini and squash suddenly seem to be everywhere. Whether they're growing in the garden or filling the farmers’ market, I'm always looking for fun new ways to turn them into dinner. That's exactly how this rigatoni with creamy zucchini pesto came to be.
We all know and love a classic basil pesto, but zucchini makes an unexpectedly delicious addition! It blends into a creamy, vibrant sauce with fresh parsley, tarragon, toasted almonds, Parmesan, and olive oil for a pesto that's packed with fresh flavor. To make the pasta even heartier, I toss it with tender green beans and browned yellow summer squash, then stir a splash of heavy cream into the sauce for an extra-silky finish.
Whether you have a backyard garden full of zucchini or just picked up a few squash at the farmers’ market, this creamy zucchini pesto pasta is a fresh, satisfying meal you'll want to make again and again. Serve it with crusty bread and a simple green salad, and dinner is done!
Can you make zucchini pesto pasta ahead of time?
Yes! You can make the zucchini pesto up to two days in advance and store it in an airtight container in the refrigerator. When you're ready to serve, simply cook the pasta and vegetables, then warm the pesto with the cream before tossing everything together. While the fully assembled pasta is best enjoyed fresh, leftovers keep well in the refrigerator for up to three days. Reheat gently with a splash of cream, milk, or reserved pasta water to bring back the sauce’s creamy consistency.
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Ingredients
- Kosher salt, to taste
- 1 lb. mezzi rigatoni or other short pasta
- 1 lb. green beans, cut into 1 1/2-inch pieces
- 1 medium zucchini
- 1/4 cup sliced almonds
- 2 garlic cloves
- 1 cup fresh parsley
- 1/2 cup fresh tarragon
- 1/3 cup plus 2 Tbsp. olive oil
- 1/2 cup grated parmesan cheese, plus more for topping
- Black pepper, to taste
- 1 lb. yellow summer squash, cut into half-moons
- 3/4 cup heavy cream
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
- Step 2Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
- Step 3Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,
tarragon, and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper. - Step 4Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
- Step 5Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
- Step 6Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.
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