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.
Servings and Ingredients
|1 package(s)||(1-lbs.) Gustare Vita spaghetti, dry|
|¾ c.||fresh parsley|
|1 package(s)||(0.8-oz.) fresh basil|
|1 wedge(s)||(5-oz.) Pecorino Romano, rind removed and cubed|
|½ c.||Hy-Vee walnuts, toasted, plus additional for garnish|
|2 tbsp.||ice water|
|1 ½ lbs.||fresh zucchini, shredded and drained|
|¼ c.||Gustare Vita olive oil|
|Hy-Vee ground black pepper|
|1 package(s)||(5-oz.) diced pancetta|
|4 tbsp.||Soiree traditional feta cheese, divided|
Things To Grab
- Large stockpot
- Ice water
- Medium bowl
- Food processor
- Large skillet
While pasta is cooking, place parsley and basil in ice water. Drain; remove any ice cubes from colander; set aside.
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.
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.
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.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 50mg
- Sodium: 700mg
- Total Carbohydrates: 63g
- Protein: 26g
Bastianich Rosato di Refosco rose wine