Farfalle with pistachio pesto and grilled zucchini is a tasty, rich, and flavorful first course. A simple recipe that can be prepared in minutes if you have ready-made pistachio pesto. Choose a good quality one, mind you, because there are all sorts of pestos around. Otherwise, make it at home. From time to time, I buy a good Sicilian pistachio pesto. Yes, I know, it’s expensive. But every now and then, it’s worth it. If you want to add a little extra, add some crispy speck. Now let’s prepare the Farfalle with pistachio pesto.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz farfalle
- 14 oz zucchini
- to taste pistachio pesto
- to taste salt
- to taste extra virgin olive oil
- to taste grated parmesan
Tools
- 1 Vegetable Mandoline
- 1 Grill Pan
- 1 Pasta Pot
- 1 Serving Plate
Steps
Wash the zucchini, dry them, remove the ends, and slice them into thin rounds using the mandoline. Grill the zucchini on a lightly oiled grill pan. Salt them and set aside.
Boil the pasta in plenty of salted water, drain it al dente, and mix it with the pistachio pesto, ensuring it blends well and adding a little pasta cooking water if necessary. Add the zucchini, mixing well to incorporate them into the pasta. If desired, sprinkle with a little grated parmesan and serve.
Notes
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