Creamy Zucchini Pesto Pasta
It’s still summer and the local market is loaded with zucchini countless varieties. Perfect for a light creamy summer style pesto.
The recipe
Preheat the oven to 220C with ventilation.
Toss sliced zucchini and halved garlic head with a drizzle of olive oil and a pinch of salt.
Spread on a baking tray lined with baking paper.
Bake for 20-25 minutes until the zucchini are soft and lightly charred on the edges.
Meanwhile cook the pasta according to the package instructions. Drain and reserve 100 ml of pasta water.
In a blender combine baked zucchini, softened garlic cloves (just squeeze the cooked garlic heads), basil leaves, olive oil, pine nuts, parmesan cheese and about 50 ml of pasta water. Blend at medium low speed until you obtain a creamy sauce. If needed add more pasta water.
In a large pan gently toss the sauce and the pasta on very low heat.
Serve topped with small mozzarella balls, extra parmesan and a drizzle of olive oil.
Topping also with sun-dried tomatoes in olive oil is not a bad idea at all.
Enjoy !
INGREDIENTS - for two portions
Organic or “Best you can get” !
Dried pasta - 250 g
Zucchini - 500 g
Garlic - 1 garlic head
Parmesan cheese - 30 g
Pine nuts - 10 g
Fresh mozzarella (small balls) - 150 g
Good quality extra virgin olive oil - 15 ml
A pinch of salt (or more to taste)
Fresh Basil - a small handful ~10 leaves
Sun-dried tomatoes in olive oil - 50 g (optional)
