How To Prepare Farfalle with Almond-Basil Pesto and Zucchini ? – Coba Grill Hong Kong

Ingredients

• 1 pound small or medium zucchini, sliced into very thin rounds (about 4 cups)
• 1 tablespoon extra-virgin olive oil
• 1½ teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• Kosher salt
• 8 ounces farfalle or other short pasta
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup extra-virgin olive oil
• 3 tablespoons unsalted roasted almonds, plus more for serving
• 1/4 small clove garlic
• 1/8 teaspoon kosher salt
• 4 cups loosely packed fresh basil leaves, plus more for serving
• 1/3 cup freshly grated parmigiano-reggiano cheese (generous 1/2 ounce), plus more for serving