Prep Time:
10 minutes |
Cook Time:
15 minutes |
Serves:
4-5 |
Read about, production guru, Rob's recipe inspired from his Cal Poly days - he was such a "cool kid".
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This recipe is some bittersweet nostalgia from my dorm days at Cal Poly. Most of my freshman 15 was due to the copious amounts of pasta I ate at Vista Grande (VGs to the cool kids) dining next door to my dorms. Those familiar will know that the pasta there left much to be desired, but it was still the most edible thing on the menu. I would often order the slimy, oiled, overcooked penne with half pesto and half Alfredo to make a kind of creamy pesto Alfredo sauce, then ask them for a scoop or two of the daily vegetable, for health (which was almost ALWAYS a sad, soggy, unseasoned melange of summer squash). Needless to say, I do not miss that pasta per se, but I do have fond memories of my days living on campus, learning about the science and origins of food that I am still passionate about to this day. This recipe attempts to bring those core memory flavors together in a more healthy, flavorful, and quick-and-easy-for-a-school-night way using the bounty of the Etto Market. If only I lived next door to Etto instead of VGs back then.
Ingredients
|
Sedani pasta box
Preparation
- Heat olive oil in a large saucepan over medium heat. Add zucchini, garlic, and a pinch of salt and cook gently until moisture has mostly evaporated from the zucchini and it has begun to soften. About 5-8 Minutes.
- Add Alfredo sauce, and bring to a simmer. Stir in pesto and season to taste with salt.
- Meanwhile, bring 4 quarts of water with 2-3 salt discs (or 1-2 tablespoons of kosher salt) to a boil. Add linguine and boil until al dente, about 2-4 minutes.
- Drain pasta and add directly to the sauce, stirring to combine. Divide into bowls and top with grated Parmesan.
