The pasta with walnut pesto, zucchini and ham is a flavorful, creamy and very easy-to-make first course. A perfect recipe when you want to bring to the table something different from the usual pesto, without complicating your day. The walnut and sun-dried tomato pesto wraps the pasta with its velvety texture and intense flavor, while the zucchini add freshness and delicacy. The cooked ham completes the dish with a savory note that everyone enjoys.
This is an ideal recipe for a quick family lunch, but also for a practical and tasty dinner. It is prepared in a short time with simple ingredients that we often already have at home. The result is a creamy, balanced and truly irresistible dish.
If you’re looking for other creamy first courses based on pesto, you might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients to prepare Pasta with walnut pesto, zucchini and ham: creamy and quick first course
- 12 oz pasta (about 3.5 cups dry)
- 1 cup walnuts
- 4 sun-dried tomatoes in oil
- 8 leaves basil
- 2 zucchini
- 3 oz cooked ham (diced)
- 3 oz Parmigiano Reggiano PDO (grated)
- extra virgin olive oil
- salt
- pepper
Tools to prepare Pasta with walnut pesto, zucchini and ham: creamy and quick first course
- Food chopper
- Frying pan
- Pot
- Knife
- Cutting board
- Ladle
How to prepare Pasta with walnut pesto, zucchini and ham: creamy and quick first course
Bring a pot of abundant salted water to a boil and meanwhile prepare the sauce. Wash the zucchini, trim the ends and slice them into thin rounds.
In a frying pan heat a drizzle of extra virgin olive oil and cook the zucchini for about 8–10 minutes, stirring often, until soft and lightly golden.
Add the cooked ham diced and let it flavor for 2 minutes.
In the food chopper add the walnuts, the Parmigiano, the sun-dried tomatoes, the basil, salt, pepper and extra virgin olive oil as needed. Blend until you get a compact and homogeneous mixture.
Cook the pasta al dente, drain it directly into the pan with the zucchini and ham, keeping a bit of the cooking water. Add the walnut pesto and add a little cooking water at a time, stirring until the pasta becomes creamy and well combined.
Serve immediately with freshly ground pepper and, if you like, a sprinkle of Parmesan.
Storage
I recommend enjoying it as soon as it’s ready to taste it at its best. If there’s any left, you can store it in the refrigerator for up to 1 day in an airtight container. Reheat it in a pan with a splash of water.
Tips
Use short pasta like fusilli, rigatoni or penne to better hold the sauce.
Add the cooking water little by little to obtain a perfect cream.
If the sun-dried tomatoes are very salty, adjust the salt only at the end.
Variations
Replace the cooked ham with speck or crispy pancetta.
For a vegetarian version, omit the ham.
Add grated lemon zest for a fresh note.
Use almonds or pistachios instead of walnuts.
FAQ (Questions and Answers)
Can I prepare the pesto in advance?
Yes, you can store it in the refrigerator for 2 days, covered with a drizzle of oil.
Can I freeze it?
It’s better to freeze only the pesto, not the pasta already dressed.
Which pasta to use?
Both short pasta and fresh tagliatelle work great.
