Zucchini Gemelli Pasta with Cilantro Pesto

Name: Only Recipes
Rating: 4.9 (1247 reviews)

Ingredients

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12 oz gemelli or other short, twisted pasta
3 small zucchini, halved lengthwise and sliced 1⁄4 in. thick
¾ cup extra-virgin olive oil
2 tsp ground cumin
1 tsp lime zest
2 garlic cloves, smashed
1 ¼ tsp kosher salt
⅔ cup roasted and salted pumpkin seeds (pepitas), divided
2 cups tightly packed cilantro leaves and tender stems, plus about 1⁄4 cup leaves
3 tbsp lime juice
¾ tsp crushed red chile flakes
¾ cup crumbled cotija cheese, divided

1

Bring a large pot of salted water to a boil. Add pasta; cook until barely tender, about 8 minutes, then add zucchini. Cook until pasta is al dente and zucchini barely tender, about 3 minutes (it will continue to cook off the heat). Drain, reserving 1/2 cup pasta water.
2
Meanwhile, put oil, cumin, lime zest, garlic, salt, and 1/2 cup pepitas in a blender and blend until smooth. Add 2 cups cilantro; process just until smooth, about 15 seconds. Pour into a bowl and stir in lime juice, chile flakes, and 1/2 cup cotija.
3
Return pasta and zucchini to warm pot. Toss with cilantro pesto and pour in enough pasta water to loosen. Divide among 4 wide bowls, then sprinkle with remaining cotija, cilantro, and pepitas.