We have little time to prepare lunch or dinner and want to make a dish that is tasty, light, and quick at the same time? Fresh pasta orecchiette with zucchini and almond cream meet all these requirements and will please the whole family thanks to the delicate yet tantalizing taste of the zucchini cream that softly envelops the orecchiette.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients
- 1 Zucchini
- to taste Extra virgin olive oil
- to taste Almonds
- to taste Fine salt
- to taste Pepper
- to taste Turmeric powder
- to taste Basil
- 8.8 oz Orecchiette (fresh)
Preparation
Let’s heat the water for the pasta.
Wash and remove the waste parts of the zucchini. Cut it into small cubes and sauté them for a few minutes in a very hot non-stick pan without adding any fat.
When the water for the orecchiette boils, add the orecchiette and salt as soon as the water returns to a boil.
In the meantime, put the zucchini, which we sautéed in the pan, into a blender. Add a handful of almonds already slightly crushed, fine salt, pepper, basil leaves, and a pinch of turmeric. Blend until you get a creamy mixture, pouring the extra virgin olive oil in a thin stream.
Drain the orecchiette al dente and dress them with the zucchini cream. If the cream is too thick, we can dilute it with a little cooking water from the orecchiette.
Finish the dish with almond crumbs and grated table cheese.
