Tagliatelle with Zucchini and Mint Pesto

Bright green fresh herbs, two cheeses and pine nuts are sparked by lemon juice and zest in a delightful pesto to toss with seasoned zucchini and pasta.


  • 6 tablespoons extra virgin olive oil (EVOO)
  • 2 young, tender zucchini, julienned
  • 3-4 spring onions, whites and greens finely chopped
  • 6 cloves garlic, chopped, divided
  • Salt and pepper
  • 1 1/2 cups fresh mint leaves
  • 1/2 cup flat leaf parsley, packed
  • 1/4 cup toasted pistachios or pine nuts
  • 1/4 cup finely grated Parmigiano Reggiano cheese
  • 1/4 cup finely grated Pecorino Romano cheese
  • 1 lemon, zested and juiced
  • 1 pound egg tagliatelle


Bring a large pot of water to a boil for the pasta.

In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the zucchini and lightly brown, 6-8 minutes. Add the onions and half of the garlic; season with salt and pepper. Reduce the heat; keep warm until the pasta is done.

Meanwhile, in a food processor, pulse the mint, parsley, remaining garlic, nuts, cheeses, lemon zest and juice, and about 4 tablespoons EVOO to form a pesto; season, to taste. Transfer the pesto to a large bowl.

Salt the boiling pasta water and cook the tagliatelle until al dente. Stir 1 cup of the starchy cooking water into the pesto. Drain the pasta and add to the bowl; toss to combine, then gently toss with the zucchini and serve.

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