Zucchini Gemelli Pasta with Cilantro Pesto
Ingredients
- 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
divided, pepitas
- 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
Directions
- 1
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<p>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.</p>
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<p>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.</p>
- 3
<p>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.</p>
Zucchini Gemelli Pasta with Cilantro Pesto
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful pasta dish that’s anything but ordinary? This Zucchini Gemelli Pasta with Cilantro Pesto offers a refreshing twist on weeknight meals, bringing bright, zesty flavors to your table. It’s a beautifully balanced dish that feels both comforting and surprisingly light.
What makes this recipe truly shine is the unique combination of fresh, aromatic ingredients. The vibrant cilantro pesto, brightened by lime juice and given a nutty depth from roasted pumpkin seeds, creates an incredible counterpoint to the tender zucchini and the savory crumbles of cotija cheese. Ground cumin and lime zest infused into the dish add an intriguing warmth that elevates the simple zucchini, transforming it into something truly special.
Expect a pasta dish that bursts with fresh flavor. Each forkful delivers a satisfying chew from the gemelli pasta, tender slices of zucchini, and the creamy, zesty kick of the cilantro pesto. The roasted pumpkin seeds provide a delightful textural contrast and a rich, earthy note, while the cotija cheese lends a salty, tangy finish. It's an aromatic and savory experience, perfect for brightening up any meal.
Customization & Variations
Feel free to make this recipe your own. If gemelli isn't available, any short, twisted pasta like fusilli or cavatappi will work beautifully. For a different nutty flavor, try toasted pine nuts or walnuts instead of pumpkin seeds in the pesto. While cotija cheese offers a distinct salty tang, crumbled feta or a sprinkle of Parmesan would also complement the flavors nicely. To add a bit more heat, you can increase the amount of crushed red chile flakes.
This Zucchini Gemelli Pasta makes for an excellent light dinner or a substantial lunch. Serve it as is, or alongside a simple green salad for a complete meal. The vibrant green of the pesto and the golden zucchini make for a visually appealing presentation.