So simple! So good!  

• 1 tablespoon oil from sun-dried tomatoes   
• 10 ounces farfalle pasta 
• 2 small zucchini, sliced 
• Salt, to taste
•  Freshly ground pepper
•  Sun-Dried Tomato Pesto (see below)
•  ½ cup sliced almonds, roasted, chopped 

In a 6 quart pot, bring lightly salted water to a boil. Add pasta and cook according to package instructions, al dente. Begin making pesto as the pesto water is coming to a boil. Just before pasta is drained, remove 1 cup of pasta water. You will add ½ cup to the Sun-Dried Tomato Pesto below.

Sun-Dried Tomato Pesto  

• ½ cup almonds, roasted
• ½ cup oil-packed sun-dried tomatoes, drained, save oil
• ¼ cup combined fresh parsley
• ¼ cup basil leaves
• 1 clove garlic, peeled, halved
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• ¼ -½ cup water

While pesto is cooking, heat small skillet to medium high and add 1 tablespoon of oil from the sun-dried tomatoes. Sauté the zucchini in the skillet with the oil for three minutes or until the zucchini is just tender crisp. Set aside. Combine pasta and pesto in a large bowl. If the sauce seems too thick, add a little pasta water to thin. Toss in zucchini. Add salt and add freshly ground pepper as desired. Add chopped almonds to top of bowl. Serve. Retain oil from sun-dried tomatoes in a separate bowl for use in pasta dish. Combine almonds, tomatoes, basil, parsley, garlic, and red pepper flakes in a food processor or blender. Pulse until finely chopped. Add olive oil and water and blend, but not completely smooth. Salt and pepper to taste. Put pesto in a large pasta bowl.

Hint  

A couple of tablespoons of miso can be added to pesto for a salty, cheesy flavor.