Ladies that Dine

For the Pesto

1 pound dried pasta
1 small clove garlic
1/4 cup pine nuts
3 cups loosely packed fresh basil leaves, washed

1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup extra-virgin olive oil
1/4 cup (about 1 ounce) grated Parmesan

Cook the pasta according to the package directions.

Place the garlic, pine nuts, basil, salt, and pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan. Spoon over the cooked pasta.

For the Zucchini

1 tablespoon olive oil kosher salt
2 zucchini, thinly sliced
1/4 cup mint leaves
salt and pepper to taste

Add the zucchini, salt, and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint leaves. Spoon over the pasta with basil pesto.

Courtesy of: RealSimple.com