Pasta with pesto zucchini

Name: Pasta con pesto di zucchine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 400 g di pasta corta (fusilli o farfalle); 2 zucchine medie crude; 50 g di mandorle pelate; 40 g di Parmigiano Reggiano grattugiato; Basilico fresco abbondante; 1 spicchio di aglio; Olio extravergine, sale; Scorza di limone

Pasta con pesto di zucchine

Pasta with creamy pesto zucchini raw, almonds, Parmigiano Reggiano, basil and a fresh note of lemon.

25 min

4 servings

Easy

Creamy pesto of zucchini raw almonds and basil: a fresh and light alternative to classic Genoese pesto. History and Tradition Pesto di zucchini raw is one of the most successful innovations of contemporary Italian vegetarian cuisine: using the zucchini Raw (uncooked), you get a fresh, light, and delicately flavored cream, different from traditional pesto but just as versatile. Almonds replace pine nuts, providing a bolder flavor and a lower cost. Basil completes the mix, lending the classic aromatic note of pesto. It can be prepared in a blender in 10 minutes, without cooking the dressing.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the pesto

Cut the zucchini raw, chopped. Blend in a blender with almonds, Parmigiano Reggiano, basil, garlic and salt. Add oil in a thin stream until you get a thick cream.

Cook the pasta

Cook the pasta al denteDrain, keeping the cooking water.

Season and serve

Spread the pesto with some tablespoon of warm cooking water. Season the pasta. Add lemon zest. Serve immediately.

Chef's Tips

For a brightly colored pesto, blend the zucchini very cold and add the oil in a thin stream; vigorously stir the pasta with a little cooking water for a smooth cream.