Pasta with zucchini pesto is a light and tasty summer first course, perfect for those who love quick cooking but don’t want to compromise on flavor. It is prepared in a few minutes with a delicious pesto made from fresh zucchini, basil, pine nuts, almonds, and Parmesan, creating a soft, fragrant, and enveloping cream.
Ideal for a family lunch, a quick dinner, or to bring something fresh and healthy to the office, this pasta is also an excellent vegetarian alternative to traditional sauces. Zucchini pesto, compared to the classic Genoese, has a milder taste and a creamy consistency, perfect for pairing with pasta shapes like trofie, fusilli, linguine, or penne.
Moreover, it is a time-saving and budget-friendly recipe: the pesto can be prepared in advance and stored in the fridge or frozen in portions to have it always ready to use.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for the Pasta with Zucchini Pesto:
- 11 oz short pasta
- 2 green zucchinis (large)
- 1 oz pine nuts
- 0.35 oz basil (fresh)
- 0.35 oz almonds
- 1 oz grated Parmesan
- 1 oz grated Pecorino
- to taste extra virgin olive oil
- to taste salt
Tools for the Pasta with Zucchini Pesto:
- 1 Chopper
- 1 Mandoline
- 1 Bowl
- 1 Spatula silicone
- 1 Saucepan
Steps for Preparing and Cooking Pasta with Zucchini Pesto:
First, put abundant water in a saucepan, salt it, and bring it to a boil, add the pasta, stir well, and cook according to the cooking times written on the pasta package (if using fresh pasta, cook it after preparing the sauce as it requires less time compared to dry pasta).
Prepare the zucchini pesto following HERE the procedure.
Drain the pasta, reserving some cooking water.
Transfer the pasta to a large bowl, add the zucchini pesto and mix well, if necessary, add some pasta cooking water to soften the sauce and achieve a creamy and well-bound consistency.
One crucial thing to remember is that zucchini pesto should never be cooked: to best preserve the flavor, freshness of the ingredients, and nutritional properties, as cooking would alter its fresh taste and velvety texture.
Serve and, if desired, add a drizzle of raw olive oil, some toasted pine nuts for crunchiness, and an extra sprinkle of grated Parmesan.
FAQ (Questions and Answers)
Should the zucchini pesto be heated before dressing the pasta?
No, zucchini pesto should never be cooked or heated: it should be added raw to the freshly drained pasta, to keep its fresh taste and creaminess intact. If needed, you can add a bit of cooking water to mix it better.
Can I use only almonds or only pine nuts?
Yes, you can use only one type of nut depending on what you have at home or your preferences. The pesto will still be creamy and tasty, but with a slightly different aroma.
Is it possible to use zucchini pesto for cold dishes as well?
Absolutely yes. Zucchini pesto is also perfect for dressing cold pasta, grain salads, couscous, or as a spreadable cream for croutons, bruschetta, and flatbreads.
Can I prepare the pesto in advance and use it the next day?
Yes, the pesto keeps well in the refrigerator for 2–3 days in an airtight container, better if covered with a layer of oil. Take it out of the fridge a few minutes before use to bring it to room temperature.
What are the variations of zucchini pesto?
You can add ingredients like fresh mint, ricotta, pecorino, walnuts, pistachios, or grated lemon to create different versions of the pesto, depending on the season or your tastes.
