The pasta with zucchini and almond pesto is an easy and quick recipe. A first course with simple and delicate flavors, very tasty and really quick to prepare. You can prepare it the night before and take it to the office or the beach. The pasta with zucchini and almond pesto was really appreciated and finished in no time, so if you also don’t feel like cooking too much but want a good and complete dish, don’t miss this recipe!
Have you already tried the fusilli with pistachio pesto and bacon and the cold pasta with eggplant pesto or the cold rice with salmon and philadelphia.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 469.10 (Kcal)
- Carbohydrates 56.68 (g) of which sugars 6.28 (g)
- Proteins 14.92 (g)
- Fat 22.44 (g) of which saturated 4.02 (g)of which unsaturated 1.54 (g)
- Fibers 2.72 (g)
- Sodium 440.11 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz orecchiette
- 2 zucchini
- 1 tsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- 3/4 oz sliced almonds
- 1 oz grated parmesan cheese
- 4 leaves basil
- 7 oz cherry tomatoes
- 3 tbsps extra virgin olive oil
Steps
Start by trimming the zucchini
and then grate them with a coarse grater.
In a pan, add a drizzle of oil and a clove of garlic, sauté the zucchini.
Season with salt and pepper and continue cooking for another 5 minutes, then let it cool.
Meanwhile, cut the cherry tomatoes in half and set aside.
Place the zucchini in a blender, add the grated parmesan cheese, basil, and enough extra virgin olive oil.
Blend everything for a few seconds
It should turn out nice and creamy, at this point cook the pasta in plenty of salted water, drain it and dress it with the prepared pesto.
Also add the cherry tomatoes
and the almonds, mix everything well and serve.
Storage
The cold pasta with zucchini and almond pesto can be stored until the next day in the refrigerator in an airtight container.
Variations
You can use the pasta you prefer, if you don’t like almonds, you can use pine nuts
