Spaghetti Al Pesto Recipe

Toast pine nuts

Place the 2 tbs pine nuts in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to cool.

Blanch zucchini (optional)

Bring a small pot of water to a boil. Add the roughly chopped Tenbrink farm zucchini and blanch for 1 minute to take the raw edge off. Immediately plunge into an ice bath, drain, and pat dry. This step mellows the zucchini and preserves bright color.

Make the pesto

In a food processor combine 3 cups basil leaves, 1 cup blanched zucchini, the 2 toasted tbs pine nuts, 2 garlic cloves, 0.75 cup grated pecorino, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse to chop, then stream in 1/2 cup extra-virgin olive oil through the feed tube while running the processor until the mixture is smooth but still has some texture. Taste and adjust seasoning with more salt, lemon, or cheese as desired. If too thick, add up to 2–4 tbs reserved pasta water when combining with pasta.

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 liters). Add 12 oz dried spaghetti and cook until al dente according to package instructions (usually 8–10 minutes).

Before draining, reserve 1 cup of the pasta cooking water, then drain the spaghetti.

Return the drained spaghetti to the pot over low heat. Add 3/4 to 1 cup of the prepared zucchini pesto and 1/3–1/2 cup of the reserved pasta water. Toss vigorously with tongs or two forks to coat the pasta evenly, adding more reserved water a tablespoon at a time until the sauce is glossy and clings to the strands. Adjust pesto quantity to taste. Stir in 1 tsp extra-virgin olive oil for sheen.

Plate the pasta into warmed bowls. Sprinkle 1/4 cup finely grated pecorino over each portion (or to taste) and scatter the torn basil leaves on top.

In a small bowl combine 6 thinly sliced kumquats, 1 cup halved cherry tomatoes, and 2 tbs very thinly sliced red onion.

Dress with 1 tbsp extra-virgin olive oil, 1 tsp sherry vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Toss gently and let sit at room temperature while you finish the pasta, about 5–10 minutes, to allow flavors to marry.

Spoon a small mound of the kumquat tomato salad beside or over one side of the plated spaghetti to provide bright acidity and contrast.

Heat a small skillet over medium heat and add 1 tsp olive oil. Add 2 tbs pumpkin seeds, 2 tbs sunflower seeds, and 1 tbs sesame seeds and toast, stirring frequently, until fragrant and just beginning to pop, about 2–3 minutes. Sprinkle 1/4 tsp fine sea salt near the end of toasting and stir to combine. Remove from heat and cool slightly.

Crumble or roughly chop the toasted seed mix if desired, then scatter the seed crunch over the plated pasta and salad for texture.