SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Spaghetti with zucchini, Parsley Pesto and Bottarga image

Categories Pasta

Number Of Ingredients 11

2 cups Roughly chopped Parsley
4 Roughly chopped garlic cloves
1 Salt and pepper
3/4 cup olive oil
1 pound Spaghetti
2 pounds medium zucchini, cut in 1/2 inch cubes, about 4 cups
1 Large pinch red pepper flakes
1 teaspoon grated lemon zest
4 tablespoons Grated bottarga
1/2 cup Toasted Panko
4 Lemon wedges for serving

Steps:

Put parsley in food processor or blender. Add garlic, good pinch of salt, pepper to taste and olive oil.
Whirl to make a smooth sauce (about 1 cup). Refrigerate any remains or freeze it.
Bring a large pot of well salted water to a boil over high heat. Cook spaghetti until al dente.
While pasta is cooking, put about 2 tablespoons of olive oil in a large skillet over medium high heat. Sautee zucchini for about 2 minutes. Let it brown a little. Add salt, pepper , red pepper flakes and lemon zest.
Add drained pasta to skillet along with half pesto. Taste and add more salt or pesto as needed.(wrap and refrigerate any remaining pesto for up to 2 days or freeze)
Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs and serve with lemon wedges.
To make toaste panko or bread, combine 1 cup of coarse bread crumbs or panko with 1 tablespoon olive oil and a pinch of salt. Spread evenly on baking sheet and bake at 375 for about 10 minutes (Panko in 2 minutes). Cool and store in airtight container at room temperature until ready to use.