SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Spaghetti With Zucchini, Parsley Pesto and Bottarga image

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups roughly chopped parsley
4 garlic cloves, roughly chopped, or 2 tablespoons finely chopped green garlic
Salt and pepper
3/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 pounds medium zucchini, cut in 1/2-inch cubes (about 4 cups)
Salt and pepper
Large pinch of red-pepper flakes
1 teaspoon grated lemon zest
4 tablespoons grated bottarga (4 to 6 ounces)
About 1/2 cup toasted bread crumbs (see Note)
Lemon wedges, for serving

Steps:

Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the 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 the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.