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Pasta al pesto di zucchine
Amount
servings
Ingredients list
- 500 g fusilli
- 200 g zucchini
- 20 g basil
- 50 g pine nuts
- 50 g pecorino cheese grated (shop here)
- 50 g parmesan cheese grated (shop here)
- 150 ml olive oil extra virgin
- salt to taste
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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