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.
Cut the zucchinis into cubes and place them in the blender.
Add the olive oil, basil, pecorino, toasted almonds, garlic clove, salt, and ice cubes.
Blend until you obtain a smooth cream.
Cook the pasta in plenty of salted water and drain it al dente.
In a large bowl, mix the pasta with the zucchini pesto, adding a bit of cooking water if necessary to make the dish creamier.
Serve the pasta with zucchini pesto, garnishing with fresh basil leaves, cherry tomatoes, and a sprinkle of pecorino.
Blender
Consume within 2 days
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.
Italy, Piemonte
| 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 |
