Farfalle With Zucchini And Parsley-Almond Pesto

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1 pound farfalle

1 garlic clove

1/3 cup unsalted roasted almonds

1 1/2 cups flat-leaf parsley leaves

1/2 cup plus 1 tablespoon extra-virgin olive oil

1/4 cup freshly grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground pepper

1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick

Pinch of crushed red pepper

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