Gazpacho Pasta - Rachel Ray

I found this recipe in Rachel Ray's Look and Cook cookbook. You'll need a food processor. Serves 4-6

• 2 pints grape tomatoes
• 2 medium zucchini, cut into small cubes
• 4 tablespoons extra virgin olive oil (EVOO), divided
• Salt and freshly ground black pepper
• 1 pound penne, regular or whole wheat
• 3-4 stalks celery from the heart, roughly chopped
• 1 cup flat-leaf parsley leaves (two large handfuls)
• 1/4 cup cilantro leaves (a small handful)
• 1/2 cup sliced almonds, toasted
• Zest and juice of 1 lime
• 1 clove garlic
• 2-3 pimientos or roasted red peppers, chopped
• A few dashes of hot sauce (I didn't use)
• Grated Manchego cheese or Pecorino Romano, for garnish (optional)
• 3-4 scallions, finely chopped, for garnish (optional)

Preparation

Pre-heat the oven to 425ºF and place a large pot of water over high heat to bring to a boil.
Scatter the tomatoes and zucchini onto a baking sheet and drizzle them with about 2 tablespoons EVOO and some salt and pepper. Toss them in the oven and roast until the tomatoes have burst and the zucchini is tender, about 20 minutes.
When the water is boiling, add some salt and drop in the penne. Cook until al dente, according to the package directions. Before draining the pasta, reserve a mugful of starchy cooking water. Drain the pasta thoroughly, then return it to the pot it was cooked in.
While the pasta and veggies are working, toss the celery, parsley, cilantro, almonds, zest and juice of the lime and garlic into the bowl of a food processor or blender. Pulse everything together until chopped, then stream in the remaining EVOO while the machine is running until it forms a nice pesto. Reserve.
Once the pasta and veggies are ready, add the roasted veggies to the pot with the cooked pasta along with the pesto. Throw in the chopped peppers and a few dashes of hot sauce and give everything a good toss to evenly coat.
Turn the pasta out into a serving dish and garnish with shaved slices of Manchego cheese and/or scallions, if you like.
This took me about 25 minutes to make. After a weekend which didn't include healthy eating or drinking, I felt like I needed veggies. I didn't use hot sauce because I don't really care for it and I felt as though it would take away from how fresh everything would taste.  I also think next time I will use less lime juice, it was a little strong for me. I forgot to save the starch water, don't forget to save it! I think it would have made the pesto blend better. The Manchego cheese was the most expensive item I had to purchase, I'm not sure how much the Pecorino Romano cheese is but I would definitely be willing to try it. I got the pimientos in the jar (international foods isle) because I had no idea if they were something I could buy fresh and I didn't have much time to shop. I bought pre-made garlic buttered bread from Shaw's (its the fresh Italian bread in which you cook in the bag it comes in, super easy!). I would  make this again!

I also recommend getting a food processor. I bought one on sale at Macy's and its been awesome. I'm in charge of pies for Thanksgiving this year so I'm looking forward to using it for those.