Here's a pasta dish I put together on a Meatless Monday a few weeks ago. A quick meal using up what was available in my kitchen that day.
Julienne the zucchini about the length of the rotini and saute in a little olive oil for a few minutes until crispy tender, not mushy. Season with a little salt and pepper if you'd like.
Boil one pound of Rotini and start making the pesto.
Pesto: I didn't have basil or pine nuts on hand, so I used parsley and walnuts. I browsed around to check my portions while I made this, and liked this recipe, http://www.delish.com/recipefinder/parsley-walnut-pesto-3625. Mine varies a little.
In a food processor, add 1/2 cup olive oil (I used extra virgin olive oil), 3/4 cup walnuts. Pulse a few times, then blend in 2 cups torn parsley leaves, 2 cloves garlic, 1/4 cup grated parmesan cheese, salt and pepper to taste, fresh lemon juice (from half a lemon), pulse to blend and adding up to about 1/2 cup of pasta water (or oil if preferred) as needed to achieve desired consistency.
After draining the pasta, mix in pesto, zucchini, and a can of drained cannellini beans for added protein.
While mixture sits a few minutes to build flavors, brush olive oil onto slices of Italian bread and toast under a broiler. Sprinkle with chopped fresh parsley and rub toasts with garlic. Slice and serve with pasta.
With a potato peeler, shave fresh parmesan cheese over the top. Season to taste and serve it up.
