Zucchini Pesto Pasta

4.52 from 255 ratings
Pasta al pesto di zucchine
RECIPE BY Jessica | Chef & Author
A delicious pasta with freshly made zucchini pesto!
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 958kcal
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Difficulty: easy
Cost: low
Calories: 958kcal
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
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Directions
  • First, bring a large pot of generously salted water to a boil and cook the fusilli al dente according to package directions.
  • In the meantime, wash the zucchini and remove the two ends. Grate into coarse strips with a kitchen grater. Place in a large sieve and carefully squeeze out the excess liquid.
  • Then place the zucchini strips in the bowl of the hand blender. Grate the Parmigiano and Pecorino and add to the cup along with the pine nuts and basil.
  • Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency.
  • Pour a ladleful of pasta water into a cup and set aside. Remove the finished pasta from the heat, drain, and return to the pot.
  • Now add the zucchini pesto and some pasta water to the fusilli. Finally, mix everything thoroughly, divide into deep plates and enjoy immediately.
    Buon appetito!
Calories: 958kcal (48%)Carbohydrates: 98g (33%)Protein: 27g (54%)Fat: 51g (78%)Saturated fatty acids: 10g (50%)Cholesterol: 22mg (7%)

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