Another recipe from our May catalog! This enlivening pasta screams summer! It's packed with green veggies, herbs, and flavor, and it's very light on the palate. Made with our Lemon-Pepper Linguine, the whole dish is very garden fresh.
1 (12-ounce) package Lemon Pepper Linguine
1 medium zucchini, sliced
2 tablespoons Arbequina Olive Oil
2 cups fresh basil leaves
½ cup grated Parmesan cheese
½ cup toasted pine nuts
3 cloves garlic, chopped
½ cup Ascolano Olive Oil
1 lemon, seeded, juiced
Sea salt and black pepper, to taste
Preheat oven to 400°F. Toss zucchini with Arbequina Oil; arrange evenly on a baking sheet. Roast until slightly browned and juicy, about 10 to 20 minutes. Remove from oven; set aside.
Meanwhile, cook linguine according to package directions; drain and set aside.
Combine basil, cheese, nuts, garlic, Ascolano Oil, and lemon juice in a blender; pulse until smooth. Season to taste.
To serve, toss cooked linguine with pesto sauce. Spoon into serving bowls and top with roasted zucchini.