Penne Pasta with Zucchini Pistou

Penne with Zucchini Pistou

• 4 teaspoons extra-virgin olive oil, divided  
• 6 quarts water
• 2 ½ cup zucchini, sliced 1/4-inch-thick
• 1 cup packed basil leaves 
• ½ cup shaved Parmigiano-Reggiano cheese
• 4 garlic cloves, chopped
• 2 tablespoons pine nuts (or other nuts), toasted
• 1 ¾ teaspoons kosher salt
• ¼ cup heavy whipping cream
• 8 ounces uncooked penne pasta
• 2 cups chopped Vidalia or other sweet onion 
• ½ teaspoon fresh ground black pepper

1. 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.
2. Place ½ cup cooked zucchini, basil, ¼ cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. 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.
4. Combine 6 quarts water and 1 teaspoon salt in 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.
5.  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 and enjoy!