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
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80 g Bucatini pasta
Alternatively, you may use spaghetti or linguine
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70 g Fresh zucchini
Equivalent to 1 small zucchini
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10 g Parmesan cheese
Freshly grated
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10 g Pecorino cheese (optional)
Freshly grated
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3 tsp Timperio Organic Bio/Olio
Alternatively, you may use Timperio Gentile or Timperio Nobile
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3 qt Fresh basil leaves
Procedure
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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.
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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.
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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.
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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).
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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!