|15 min||30 min||4|
|1 cup||Basil, fresh (packed leaves)|
|1/2 tsp||Black pepper|
|4 tsp||Extra virgin olive oil (divided)|
|4 clove(s)||Garlic (chopped)|
|1/4 cup||Heavy whipping cream, 38% M.F.|
|1 3/4 tsp||Kosher salt (divided)|
|1/2 cup||Parmesan cheese, shredded (divided)|
|227 gm||Pasta, Penne, dry|
|2 tbsp||Pine nuts, dried (toasted)|
|2 cup chopped||Sweet onion|
|2 1/2 cup slices||Zucchini|
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.