Pasta with zucchini and pine nut pesto

Duration

25 min

Difficulty

Easy

Servings

X 4

240 g of short pasta

200 g zucchini

100 g of cherry tomatoes

40 g pine nuts

30 g Parmesan cheese

30 g of pecorino cheese

100 g extra virgin olive oil

Basil

Rooms

Pepper

Mint (optional)

  1. Grate the zucchini and place them in a colander to drain, sprinkling them lightly with salt, then squeeze them with your hands to remove the excess water.
  2. Place the pine nuts, basil leaves, grated Parmesan, grated Pecorino, and zucchini in a food processor.
  3. Turn on the blender and slowly drizzle in the extra-virgin olive oil, continuing to blend until you have a smooth, creamy consistency, then season with salt and pepper to taste.
  4. Cook the pasta in a large pot of salted water, drain it when al dente, and toss it with the zucchini pesto.
  5. Serve the pasta garnished with fresh cherry tomatoes, basil leaves, and pine nuts.
  6. Here’s a tip for adding an extra touch of freshness: add a few mint leaves to taste.
Ingredients for pasta with zucchini, cherry tomatoes, and pine nuts: sliced zucchini on a cutting board, cherry tomatoes, pine nuts, extra-virgin olive oil, and a package of shelled pine nuts, alongside a plate of cooked pasta.
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