Zucchini is one of the most popular vegetables in Singapore, and likely one of my favorites too. Often I'd bake zucchini into bread, muffins, and cakes, but in this case, I needed a fresh sauce for my pasta, and that's where the idea of making a pesto out of it crossed my mind. This version is a 100% vegetarian and tasty recipe, good for everyone, from choosy toddlers and pre-schoolers to teenagers and adults.
Ingredients
80 G BUCATINI PASTA (Alternatively, you may use spaghetti or linguine)
70 G FRESH ZUCCHINI (Equivalent to 1 small zucchini)
10 G PARMESAN CHEESE (Freshly grated)
10 G PECORINO CHEESE (OPTIONAL) (Freshly grated)
3 TSP TIMPERIO ORGANIC BIO/OLIO (Alternatively, you may use Timperio Gentile or Timperio Nobile)
3 QT FRESH BASIL LEAVES
Directions
To prepare your bucatini pasta with zucchini pesto, start the preparation by cooking the bucatini pasta al dente by following the instruction on the pasta box.
While the pasta cooks, wash and dry the zucchini, remove the two ends, and dice it in small cubes of 0.5 cm to 1 cm size. Set aside.
Wash and dry the basil leaves, and add them together with the zucchini cubes into a food processor/blender. Blend them for 30 to 40 seconds.
Add the parmesan and pecorino cheeses into the blender together with 1.5 tablespoon of extra virgin olive oil. Mix for a few seconds. Add the remaining 1.5 tablespoon of extra virgin olive oil and blend it until you obtain a homogeneous paste (30 seconds).
Once the pasta is ready, drain, and transfer it into a medium-size pan. Add the pesto you just made, stir to combine the flavors and sauté for 1 min over medium heat. Plate the pasta and serve it very hot!
