Tagliatelle with Zucchini & Mint Pesto

Tagliatelle with Zucchini & Mint Pesto
  • 4Servings


  • 2 tablespoons plus 1/4 cup EVOO
  • 2 young, tender zucchini, julienned
  • 3 - 4 spring onions, whites and greens finely chopped
  • 6 cloves garlic, chopped
  • Salt and pepper
  • 1 1/2 cups fresh mint leaves
  • 1/2 cup flat-leaf parsley, packed
  • 1/4 cup toasted pistachios or pine nuts
  • 1/4 cup finely grated parmigiano-reggiano
  • 1/4 cup finely grated pecorino-romano
  • 1 lemon, zested and juiced
  • 1 pound egg tagliatelle


Bring a large pot of water to a boil for the pasta.

In a large skillet, heat 2 tbsp. EVOO, 2 turns of the pan, over medium heat. Add the zucchini and lightly brown, 6 to 8 minutes. Add the onions and half of the garlic; season with salt and pepper. Reduce heat; keep warm until the pasta is done.

Meanwhile, in a food processor, pulse the mint, parsley, remaining garlic, nuts, cheeses, lemon zest and juice, and about 1/4 cup EVOO to form a pesto; season to taste. Transfer the pesto to a large bowl.

Salt the boiling pasta water and cook the tagliatelle until al dente. Stir 1 cup hot cooking water into the pesto. Drain the pasta and add to the bowl; toss to combine, then gently toss with the zucchini and serve.