Courgette pesto pasta

Name: Courgette pesto pasta
Prep time: 30 min
Total time: 30 min
Cuisine: Italian, Mediterranean, European
Ingredients: 360 gr of pasta of your choice; 500 gr of courgettes, small to medium size; 50 gr of fresh ricotta; 80 gr of grated Grana Padano; 20 gr of sun dried tomatoes; 20 gr of taggiasca black olives (in olive oil); 25 gr of skinned almonds; 50 gr of basil leaves; 80 ml of extra virgin olive oil; Salt and pepper to taste; Basil leaves to garnish; Lemon zest to garnish; Grana Padano to top

4 steps

Prep:30min

When temperatures rise, it is time to use raw dressing and sauces for your pasta dishes. I know it sounds weird, but trust me, the possibilities are endless. Depending on where you are in Italy, we have some sort of pesto done with herbs, vegetables, nuts and cheeses and the beauty of those condiments is that they can be used to dress pasta, meats, fish or even just spread on a toasted slice of bread. Delicious! This courgettes pesto works well when in summer courgettes are not so watery and bitter and the richness of the Grana Padano cheese ensure a kick of umami flavour to the sauce. Chef’s tip: use smaller courgettes for this recipe, they have less seeds and water. If you want to change this recipe a little, you can also try it with mint instead of basil, equally delicious. The courgettes peste keeps for up to 3 days in the fridge in a clean sealed jar.

Updated at: Sat, 03 Aug 2024 15:39:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories698.3 kcal (35%)

Total Fat32.6 g (47%)

Carbs79.6 g (31%)

Sugars7.6 g (8%)

Protein23.3 g (47%)

Sodium694.5 mg (35%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

360 grpasta

500 grcourgettes

small to medium size

50 grfresh ricotta

80 grGrana Padano

grated

20 grsun dried tomatoes

20 grtaggiasca black olives

in olive oil

25 gralmonds

skinned

50 grbasil leaves

80mlextra virgin olive oil

Instructions

Step 1

Wash and dry the courgettes than grate them finely. Seaon with salt and let them sit for 5 to 10 minutes to get rid of the bitter water excess. Drain well and blitz together with the basil, almonds, ricotta, Grana Padano and olive oil. Do not put salt as you have alredy seasoned the courgettes. The result should be a grainy paste. Set aside.

Step 2

Chop the sun dried tomatoes and the olives and keep ready to garnish the pasta.

Step 3

Cook the pasta al dente in salted boiling water. When ready toss it directly into a bowl with the pesto, add a splash of cooking water and a glug of olive oil and mix well away from the heat, to make sure the pasta is creamy and well coated with the sauce. Check the seasoning and plate straight away.

Step 4

Top the pasta with the chopped tomatoes and olives and a few shaves of Grana Padano. Garnish with basil leaves, lemon zest and a few chopped almonds before you enjoy it.

Notes

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