If you are looking for a summer recipe that combines freshness and lightness, orecchiette with zucchini and pistachio pesto is for you! This dish, perfect for hot summer days, is prepared in a few minutes and brings an explosion of flavors to the table. The pesto, made with grilled zucchini, pistachios, mint, and a touch of lemon, gives the pasta a unique and delicate flavor. Here’s how to prepare it simply and quickly.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz Orecchiette
- 2 Zucchini
- 1.1 oz Pistachios (shelled and chopped)
- 1.1 oz Pecorino (or Parmesan or vegetarian Grana)
- Lemon zest
- 1 sprig Mint
- 0.4 cup Extra virgin olive oil
- to taste Salt
Tools
- 1 Pot
- 1 Colander
- 1 Grill
- 1 Hand blender
- 1 Bowl
- 1 Wooden spoon
Detailed Steps
Wash and trim the zucchini. Slice them lengthwise and grill them on a hot grill, preferably cast iron, to get a more intense and smoky flavor. Grill the zucchini for about 5-6 minutes per side, until they become soft and slightly golden.
Reason: Grilling the zucchini intensifies their flavor and adds a smoky note that makes the dish more interesting.Once the zucchini are ready, cut them into small pieces. Also add the grated lemon zest, fresh mint, and coarsely chopped pistachios. Put everything in a container and start blending with a hand blender, adding the extra virgin olive oil. Add the pecorino (or Parmesan, or vegan Grana for a lactose-free version) and continue blending until you get a creamy consistency.
Tip: If the pesto is too thick, add a little pasta cooking water to make it creamier and easier to mix.Bring a pot of plenty of salted water to a boil. Cook the orecchiette for the time indicated on the package (usually 10-12 minutes). Once ready, drain them but save some of the cooking water for the pesto.
If you want to make orecchiette from scratch, I’ll leave the recipe HEREMix the pasta with the prepared pesto, adding some cooking water to make it creamier. Distribute the orecchiette on plates and garnish with chopped zucchini and remaining pistachios for a crunchy final touch.
Reason: The pasta cooking water helps to better bind the pesto to the pasta, creating a soft and uniform texture.
Tips
Vegan: For a vegan version, replace the pecorino with vegan Grana or another plant-based cheese.
Freezing zucchini: You can also prepare the zucchini pesto in advance and freeze it for later use. Grilled zucchini keep well in the freezer for about 3 months.
Notes
If you don’t have a grill, you can cook the zucchini in a non-stick pan with a little oil.
You can enrich the pesto by adding some other aromatic herbs, like basil or thyme, to customize the flavor.
FAQ – Orecchiette with zucchini and pistachio pesto
Can I use other types of pasta?
Certainly! Even with fusilli, trofie, or farfalle, the dish will be delicious.
Can I prepare the pesto in advance?
Yes, the pesto can be prepared in advance and stored in the refrigerator for 1-2 days. If you prepare it in advance, remember to add a little oil on top to prevent it from oxidizing.
The orecchiette with zucchini and pistachio pesto is the perfect recipe for summer: fresh, light, and full of flavors. With a few ingredients, you can create a colorful and tasty dish that will win over the whole family. Try it now and bring a bit of summer to the table!
