A must-try recipe: pasta with zucchini pesto.

It is spectacular, delicious, and easy to make. When we hear the name pesto, we usually think of the best-known Genovese pesto, the pesto ‘alla trapanese, ‘ or, better yet, the “ammogghiu alcamese” (pesto from Alcamo).

Zucchini Pesto is a fresh and fragrant condiment made with zucchini sautéed in a pan with a clove of garlic( boiled or raw), pine nuts, or almonds, parmesan, extra virgin olive oil, and fresh basil! It is perfect if you want creamy, delicate pasta, dressing bruschetta, or enhancing many summer dishes! This recipe I propose to you was kindly shared by Local Aromas. On this all-Italian site, you can find cooking classes online, or if you are in Rome, you can book the cooking classes in person and enjoy the best dishes and Italian wines.

Zucchini Pesto: delicious and easy to make
Zucchini
basil
Pasta with Zucchini Pesto: delicious and easy to make
Pasta with Zucchini Pesto: delicious and easy to make

Pasta with Zucchini Pesto: delicious and easy to make

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings: 2 Best Season: Summer

Description

Pasta with zucchini pesto is a fantastic dish that's both flavorful and simple to prepare.

Ingredients

Cooking Mode Disabled

Instructions

  1. Cook the zucchini by slicing and sautéing it in a saucepan with a little oil or boiling it.

  1. Place a large pot of cold water over the stove.

  1. When it boils, add some salt and then the pasta (I used spaghetti alla chitarra).

  1. Cook according to the time on the package of pasta.

  1. When the zucchini is cooked, blend it with the pine nuts, basil, salt, olive oil, and some of the pasta water.

  1. Drain the pasta and dress it with the zucchini pesto.

  1. Sprinkle with grated Parmigiano and serve.

Note

When cooking pasta, remove a mug full of pasta water before draining it and set it aside if you need to add some moisture to the sauce.

Keywords: Pasta with zucchini pesto
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Min

Share it on your social network