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Pasta with Zucchini Pesto

Pasta with Zucchini Pesto

@valechecucina

A fresh and flavorful pesto, perfect for summer. Pasta with zucchini pesto is a light and tasty dish, ideal for a summer lunch or dinner.

Difficulty: Easy
Cooking: 10 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Small light zucchinis3units
  • Olive oil4tablespoons
  • Fresh basil1handful
  • Pecorino50g
  • Toasted almonds12-
  • Garlic clove1-
  • Saltto taste
  • Ice cubes2-
  • Pasta

Preparation

  1. STEP 1 OF 6

    Cut the zucchinis into cubes and place them in the blender.

  2. STEP 2 OF 6

    Add the olive oil, basil, pecorino, toasted almonds, garlic clove, salt, and ice cubes.

  3. STEP 3 OF 6

    Blend until you obtain a smooth cream.

  4. STEP 4 OF 6

    Cook the pasta in plenty of salted water and drain it al dente.

  5. STEP 5 OF 6

    In a large bowl, mix the pasta with the zucchini pesto, adding a bit of cooking water if necessary to make the dish creamier.

  6. STEP 6 OF 6

    Serve the pasta with zucchini pesto, garnishing with fresh basil leaves, cherry tomatoes, and a sprinkle of pecorino.

Suggestions

  • Blender

General Information

Storage notes

Consume within 2 days

More information

Zucchini pesto can be stored in the refrigerator for up to 2 days. To add an extra touch to the dish, you can decorate with fresh basil leaves, cherry tomatoes, and a sprinkle of pecorino. Pair with a good white wine.

Origin

Italia, Piemonte

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)150.39
Carbohydrates (g)1.68
of which Sugars (g)1.61
Fat (g)13.85
of which Saturates (g)3.33
Protein (g)4.05
Fiber (g)1.61
Sale (g)0.19
  • Proteins
    4.05g·19%
  • Carbohydrates
    1.68g·8%
  • Fats
    13.85g·65%
  • Fibers
    1.61g·8%