Nothing like being without a kitchen for 3 weeks to really inspire a cook! This my summer riff on the asparagus pesto I made in the early spring. This is the perfect pasta comfort food for a crazy Monday.
1 1/2 lbs baby zucchini, sliced into 1/2 inch chunks
1/4 c pine nuts, toasted
1/2 c mint leaves
1/4 c parsley
4 cloves garlic
Zest of one lemon + 1 TBSP juice
3/4 c parmigiano
1/3 c olive oil
4 oz chopped pancetta, cooked crisp
1 lb pasta
Bring a large pot of salted water to a boil. Add Zucchini and cook 5 minutes. Remove from water and toss into food processor. Add pasta to water and cook until al dente.
Add all ingredients except pasta to Zucchini in processor, process until smooth, and salt and pepper to taste.
Remove pasta and place into a large bowl with 1/4 c pasta water, add pesto and toss. Let sit for 1 minute to allow pasta to absorb the sauce. Serve and top with pancetta.