Thepasta with pesto and zucchini is a first course simple but tasty to serve for a family lunch or dinner. A easy recipe with a tasty and slightly richer version of the classic Genoese condiment that is prepared in less than 30 minutes.
Ingrediants
- 280 g of feathers
- 2 large courgettes
- Grated Grana Padano
- oil
- salt
- 25 g of pistachios
For the pesto:
- 40 g of pine nuts
- half a clove of garlic
- 25 g of basil leaves
- 50 ml oil
- 35 g of Grana Padano mixed with pecorino
- salt
- pepper
How to prepare: Pasta with pesto and zucchini
In the recipe of penne with pesto and courgettes the sauce is slightly more nutritious than the traditional one thanks to the addition of pistachios. Zucchini, low in calories but rich in water, quickly give a sense of satiety.
The pesto sauce it’s a traditional recipe that we have reported to you paying great attention to sequence of ingredients and the basic rule: prepare the pesto by hand and not in the blender. In this recipe, when there is no time for the mortar but you still want a healthy and tasty dish, we grant you a faster preparation, in fact we have also indicated the quantities in the ingredients for your convenience. Also find pistachios, sometimes you can use almonds, depending on what is available in the pantry. If you have time, we recommend that you follow the classic recipe, it will certainly give you more satisfaction.
Pasta with pesto and zucchini involves the use of this much-loved vegetable, of which we reveal all the secrets in How to cook zucchini, properties, uses and recipes.
OTHER TASTY RECIPES: Busiate with zucchini pesto, Pasta with zucchini, Zucchini Carbonara
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
15 min
- Rest time
-
30 min
- Portions
-
6
- Total time
-
1h and 5 min
How to prepare: Pasta with pesto and zucchini
To prepare pasta with pesto and zucchini, start by preparing the zucchini. Wash them and trim them at both ends, cut them into four and then into lozenges about the size of the feathers, salt them and then let them drain in a mesh strainer for at least half an hour. Heat three tablespoons of oil in a pan, season the well-dried courgettes, add a tablespoon of water, cover and let them soften, but be careful not to overcook.
Prepare the pesto: blend the pistachios with the pine nuts, the garlic, the basil, the cheese, pouring the indicated amount of oil slowly. Adjust salt and pepper. Boil the penne al dente in plenty of salted water to a boil, drain the pasta in a bowl, toss with the pesto.
Add the courgettes. If necessary, add a little cooking water from the pasta. Serve the pasta with pesto and zucchini with more grated Grana Padano to your taste.
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