Creamy pasta with zucchini pesto is a light, fresh recipe, ideal for those looking for a vegetarian and quick dish to prepare. The rich and delicate zucchini pesto blends perfectly with the pasta, while the almonds give a touch of crunch that makes this dish a real comfort food! Perfect for a summer dinner or for those who have little time but do not want to give up taste. 🌿
Vegetarian
Quick
👥 Servings: 2 people
💰 Cost: Low
⏱️ Preparation time: 8-9 min
⏱️ Cooking time: 7-8 min
🔋 Difficulty: Easy
Ingredients
For about 2-3 plates of creamy pasta with zucchini pesto:
- 200g (7 oz) short pasta (e.g. fusilli, penne)
- 2 medium courgettes
- 40g (1.4 oz) peeled almonds
- 30g (1 oz) grated parmesan cheese
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- Juice of ½ lemon
- Salt and pepper to taste
- Pasta cooking water (about 50ml or 1.7 fl oz)
Preparation
How to make creamy pasta with zucchini pesto:
- Cook the pasta: Boil salted water and cook the pasta following the cooking times indicated on the package.
- Prepare the zucchini pesto: Wash the zucchini and cut them into thin slices. In a pan, heat a tablespoon of extra virgin olive oil and sauté the zucchini for 5 minutes with a pinch of salt. Blend the cooked zucchini with the almonds, parmesan, garlic, lemon juice and the remaining extra virgin olive oil until you obtain a smooth cream. If necessary, add a little of the pasta cooking water to adjust the consistency.
- Dress the pasta: Drain the pasta al dente and dress it with the zucchini pesto. Mix well to combine the seasoning and add a little of the cooking water to make it creamier.
- Serve and enjoy: Plate the pasta and, if desired, add a sprinkling of grated Parmesan and a few chopped almonds for a crunchy touch.
Sustainable Tips ♻️
Buy local ingredients: Zucchini is perfect in the summer and buying products from local farmers helps reduce the environmental impact. You can find out how to support local agriculture on Campagna Amica.
Variety of ingredients: Replace almonds with walnuts or cashews, always respecting the seasonality of the ingredients.
Avoid food waste: You can store leftover pesto in a glass jar, covering it with a drizzle of oil to keep it fresh. A great solution to reduce waste is also to freeze it.
