Hy-Vee Recipes and Ideas

Directions

1. Step1

   Bring a large stockpot of lightly salted water to a boil. Add spaghetti and cook according to package directions; drain, reserving 1/2 cup pasta water.

2. Step2

   While pasta is cooking, place parsley and basil in ice water. Drain; remove any ice cubes from colander; set aside.

3. Step3

   Place cheese in a food processor and process into a fine powder. Add walnuts process until finely chopped; remove from food processor and set aside. Place garlic, basil, and parsley in food processor; add 2 tablespoons ice water and process until smooth. Add zucchini and process until smooth. Add olive oil and cheese mixture to food processor. Process until smooth; season with salt and pepper. Stir in reserved pasta water, a tablespoon at a time, until sauce reaches desired consistency.

4. Step4

   Heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Drain pancetta on a paper towel lined plate; set aside.

5. Step5

   Toss cooked pasta with zucchini pesto to coat. Divide pasta between serving dishes and top each serving with 1 tablespoon feta cheese, cooked pancetta. If desired, garnish with whole basil leaves and additional toasted walnuts.