A simple and flavorful first course, pasta with zucchini and walnut pesto is super creamy and divine. If you’re not a fan of walnuts, you can easily substitute them with almonds, pine nuts, or hazelnuts, but I recommend trying this recipe because it’s really good both hot and cold. All that’s left is to get to work and prepare this pasta with zucchini and walnut pesto together.
If you’re looking for other zucchini recipes, here are some ideas!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing pasta with zucchini and walnut pesto
- 11 oz pasta
- 2 zucchini
- Half onion
- to taste salt and pepper
- 4 tbsps extra virgin olive oil
- 3 tbsps grated Parmesan cheese
- 5 leaves basil
- 1.76 oz walnut kernels
Tools
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- Pan
- Immersion Blender
Steps for preparing pasta with zucchini and walnut pesto
Wash the zucchini and cut them into chunks. Coarsely chop half an onion. In a pan, add a drizzle of oil. Sauté the onion and add the zucchini, salt, and pepper, and cook for about ten minutes.
Pour the zucchini into a high-sided container. Add the walnut kernels, Parmesan cheese, basil, and a few tablespoons of oil. Blend with the immersion blender until you get a more or less velvety cream depending on your taste.
Boil the pasta in plenty of salted water. Drain it al dente and save a little cooking water. Put it in a pan with the pesto. Flavor for a couple of minutes over low heat, adding some of the reserved cooking water.
Storage
I don’t recommend storing the cooked pasta, but you can prepare the pesto a couple of days in advance and keep it in the fridge.
