Zucchini pesto with robiola and walnuts: a perfect sauce for a complete first course. A filling dish with carbs, protein and vegetables.
Where did I find the recipe? The answer is simple: in my fridge. I often invent dishes trying to make the most of what I have at home and, this time, there were zucchini, robiola and walnuts.
I came home late and didn’t feel like spending much time at the stove, so I thought of something quick. The result was so good it became one of my must-haves. Here’s how to prepare spaghetti with zucchini pesto, robiola and walnuts.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for 2 people
The ingredients are few and simple, the kind you often already have at home. The zucchini form the base, the robiola makes the sauce creamy and the walnuts add a slightly crunchy note, helping to balance the dish.
- 7 oz Spaghetti
- 2 Zucchini
- 3.5 oz Robiola (soft cheese)
- 8 Walnuts
- 1 oz Parmigiano Reggiano, grated
- to taste Salt
- to taste Pepper
- 2 tbsp Extra virgin olive oil
Tools
For this recipe you only need a few tools: just what’s necessary to prepare the pesto and cook the pasta.
- Hand blender
- Skimmer
- Pasta pot
- Knife
- Bowl
Preparation
The procedure is simple and everything happens while the pasta cooks: in a few steps you prepare a creamy sauce ready to be tossed with the pasta.
Bring the water for the pasta to a boil. In the meantime wash and trim the zucchini, then cut them into pieces and cook them directly in the same water you will use for the pasta for about 5–8 minutes.
Drain them with a slotted spoon and transfer them to the blender, then blend until you get a smooth cream.
Add the robiola and the grated Parmigiano, then blend again to combine everything.
Finally add the walnut halves, leaving them slightly coarse. Keep a few aside for the final decoration.
When the water boils, add salt and cook the spaghetti following the times indicated on the package.
Drain the pasta al dente and transfer it to a bowl. Add the zucchini pesto and toss to combine. If needed, add a little of the pasta cooking water, a bit at a time, to make the sauce creamier.
Finish with a drizzle of extra virgin olive oil, a sprinkle of Parmigiano and the reserved walnuts. Serve immediately.
Storage
The zucchini pesto can also be stored separately for 1–2 days in the refrigerator.
The dressed pasta, on the other hand, is best eaten immediately. If you have leftovers, you can keep it in the fridge and reheat it by adding a tablespoon of water or a drizzle of oil to restore its creaminess.
Variations
You can also use almonds instead of walnuts.
If you prefer a stronger flavor, you can replace part or all of the Parmigiano with pecorino.
Instead of robiola you can use ricotta or another spreadable cheese.
For a vegan version, replace the robiola with a plant-based spreadable cheese and the Parmigiano with a vegan alternative or nutritional yeast.
Frequently asked questions
Can I prepare the zucchini pesto in advance?
Yes, you can prepare it in advance and store it in the refrigerator for one or two days. Before using, stir it well and, if needed, add a drizzle of olive oil or a tablespoon of warm water.
Can I freeze the zucchini pesto?
Yes, you can freeze it without problems. If you prepare a double quantity, you can have a ready-made sauce for next time.
Note that once thawed the texture may be slightly different: just stir well and add a drizzle of olive oil or a little warm water to bring it back to a creamy consistency.Can I use a different pasta shape?
Of course, you can use other pasta shapes. Penne, fusilli or farfalle hold the sauce well, but trofie or shells also work great as they capture the zucchini cream.
Can I substitute the walnuts?
Yes, you can replace them with other nuts like almonds or pine nuts. This keeps the texture of the pesto while slightly changing the flavor and mouthfeel.
Can I make this recipe vegan?
Yes, you can replace the robiola with a plant-based spreadable cheese. Instead of Parmigiano use a vegan alternative or add a tablespoon of nutritional yeast flakes, which gives umami and helps balance the sauce.
