Dietary guidance: v v
4 to 6 oz walnuts
handful of fresh parsley
3 garlic cloves, peeled and minced
8 oz stock (I used chicken, but veggie would work)
salt and pepper, to taste
1 lemon, juiced
2 small zucchini, sliced
12 oz fusilli
olive oil, for sauteing
Put pot of water on to boil and cook fusilli until al dente.
Meanwhile, puree walnuts, parsley, garlic, lemon juice (reserve tiny bit for when pasta and walnut pesto are mixed together), and stock in food processor. Walnuts should be finely chopped but not so much that they are indistinguishable. Season with salt and pepper.
In a medium pan, saute zucchini in olive oil over medium-high heat until lightly browned. Lower heat to low and add walnut pesto to pan with zucchini to warm it up.
Drain pasta and return to pot. Add walnut pesto to pasta and mix well. Sprinkle in leftover lemon juice and serve.
Note: Walnut pesto looks kinda like barf, but it tastes really good! In other words, presentation is lacking, but taste is 100% there!