Tortiglioni With Zucchini Pesto - cooking recipe

Ingredients

1 head broccoli, cut into florets, stems reserved for another use
12 oz tortiglioni or rigatoni pasta
1 pkg frozen peas (10 oz)
1/2 cup sliced hazelnuts or pine nuts
1/2 cup shaved Parmesan cheese
1/4 cup chopped fresh mint leaves
1 None small zucchini, roughly chopped
5 tbsp olive oil
4 slices prosciutto, cut in half
1 tsp crushed red pepper flakes (optional)

Preparation

Cook the broccoli in a large pot of boiling salted water for 4 mins. Remove using a slotted spoon to a large bowl. Cook the pasta in the same water according to the package directions, adding the peas during the last 1 min.
Meanwhile, toast the hazelnuts in a dry skillet for 2-3 mins, stirring often, until golden. Remove from the pan. Drain the pasta and peas, reserving 1/2 cup cooking water. Place most of the toasted hazelnuts, 1/4 cup Parmesan, the mint, zucchini and 4 tbsp olive oil in a food processor. Blend until smooth, adding enough of the reserved cooking water to make a pesto sauce.
Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the prosciutto and fry for 3-4 mins until crisp. Add the pasta, peas and pesto to the broccoli and toss well. Divide among four bowls and sprinkle with the remaining hazelnuts and Parmesan. Add the prosciutto, dust with the red pepper flakes, if using, and serve.