Pasta with Zucchini Pesto

Ingredients

• Kosher salt, to taste
• 1 lb. mezzi rigatoni or other short pasta
• 1 lb. green beans, cut into 1 1/2-inch pieces
• 1 medium zucchini
• 1/4 c. sliced almonds
• 2 garlic cloves
• 1 c. fresh parsley
• 1/2 c. fresh tarragon
• 1/3 c. plus 2 tablespoons olive oil
• 1/2 c. grated parmesan cheese, plus more for topping
• Black pepper, to taste
• 1 lb. yellow summer squash, cut into half-moons
• 3/4 c. heavy cream

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
2. Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
3. Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
5. Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
6. Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.