A fresh and flavorful pesto, perfect for summer. Pasta with zucchini pesto is a light and tasty dish, ideal for a summer lunch or dinner.
Step 1 of 6: Cut the zucchini into cubes and put them in the blender.
Step 2 of 6: Add the olive oil, basil, pecorino, toasted almonds, the garlic clove, salt and the ice cubes.
Step 3 of 6: Run the blender until you get a smooth cream.
Step 4 of 6: Cook the pasta in plenty of salted water and drain it al dente.
Step 5 of 6: In a large bowl, mix the pasta with the zucchini pesto, adding a little cooking water if necessary to make the dish creamier.
Step 6 of 6: Serve the pasta with zucchini pesto, garnished with fresh basil leaves, cherry tomatoes and a sprinkling of pecorino.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Milk and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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