4 large jalapeño chili peppers, ribs and seeds removed
1 cup (packed) flat leaf parsley
1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO)
1/4 cup mint leaves
1/4 cup toasted pine nuts or sliced almonds
1/4 cup chicken or vegetable stock
1 lemon or lime, zested and juiced
2 cloves garlic, peeled
1/2 cup grated Pecorino Romano (a couple of fat handfuls)
Salt and pepper
2 medium zucchini, halved lengthwise, seeded and thinly sliced into half moons
1 pound farfalle (bowtie pasta)
Bring a large pot of water to a boil.
In a food processor, make the pesto by pulsing the jalapeños, 1 parsley, 1/4 cup EVOO, the mint, pine nuts, stock, zest, juice and garlic until a coarse puree forms. Transfer to a serving bowl, stir in the cheese and season with salt and pepper.
In a large skillet, heat the remaining 2 tablespoons EVOO, two turns of the pan, over medium to medium-high. Add the zucchini and cook, stirring often, until tender and lightly browned, 8-10 minutes.
Meanwhile, salt the water and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water. Stir the pasta cooking water into the pesto. Add the pasta and zucchini to the pesto; toss and season. Divide among bowls.