Zucchini Gemelli Pasta with Cilantro Pesto
Photo: Aubrie Pick; Styling: Fanny Pan
A seamless blend of Italian and Mexican flavors, this meal is efficient too: The pasta and zucchini cook together in the same pot. Although you can use any pasta you have lying around, a twisted one is best at trapping the pesto and delivering it in every bite.
This recipe, and others like it, can be found in the article “The Only List of Pasta Recipes You’ll Ever Need: 22 Ways to Satisfy Your Craving.”
How to Make It
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.
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 (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
Directions
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.
Search All of Sunset's Recipes
The Latest
This Opulent Decor Choice Is Poised to Become the Biggest Design Trend of 2025
