Bucatini pasta with Zucchini Pesto Recipe – Timperio



Giuseppe Timperio

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    Prep time

    5 mins

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    Cook time

    10 mins

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    Total time

    15 mins

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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.


  • 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


  • 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!

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