A delicious recipe for changing pesto pasta!
I wanted a pasta recipe that changes a bit and for that I went as usual to get inspiration on my favorite Italian cooking blog: A lunch of sun . I immediately fell for his zucchini pesto pasta recipe because I love pesto and this addition of vegetables was not to displease me! And then especially at the moment there are lots of zucchini so it’s nice to find new recipes to sell them ^^
As usual, it is a simple recipe with few ingredients and it is important to choose quality ingredients to have a top result: a good virgin olive oil, freshly grated parmesan and very fresh basil (mine comes from the balcony and is doing pretty well right now ^^)
Many of you ask me what to replace the pine nuts when I use them because it is true that it is quite expensive to buy. Personally I prefer to use pine nuts because the taste is really not the same as with another nut but you can perfectly replace them with cashews or almonds in the same quantity and conditions.
- 400 g long dry pasta
- 400 g zucchini
- 1 bunch fresh basil
- 2 clove garlic
- 50 g grated parmesan
- 40 g pine nuts
- olive oil
- salt and pepper
- Bring a large volume of salted water to a boil and cook the pasta for 1 minute less than the package directions.
- Cut the zucchini into small cubes (brunoise). Wash and thin the basil. Peel and dewater the cloves of garlic.
- Sauté the diced zucchini with a little olive oil. Once they are cooked but still a little firm, put half of them in a blender and add the cloves of garlic, pine nuts, basil and parmesan. Mix by adding 10 cl of olive oil. Clear in a bowl and add the rest of the zucchini.
- Drain the pasta quickly, then put it back in the pan, adding the pesto to the zucchini. Mix well over low heat and serve hot.