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Bucatini pasta with Zucchini Pesto Recipe – Timperio

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

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 pastaAlternatively, you may use spaghetti or linguine
 70 g Fresh zucchiniEquivalent to 1 small zucchini
 10 g Parmesan cheeseFreshly grated
 10 g Pecorino cheese (optional)Freshly grated
 3 tsp Timperio Organic Bio/OlioAlternatively, you may use Timperio Gentile or Timperio Nobile
 3 qts 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.

Preparing the Zucchini pesto

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).

Putting pesto & pasta together

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!