For the preparation of this lovely pesto we put on the table one of the most used vegetables in the Sicilian cuisine, the zucchini, which, for this recipe, are blended raw without any prior cooking with Ricotta cheese. We will also add some ingredients that are part of the usual green pesto such as basil, pecorino cheese, pine nuts, parsley and garlic.
Pasta with Zucchine and Ricotta Pesto
Course: PastaDifficulty: Easy4
servings40
minutesIngredients
Sedanini Pasta 400gr
Zucchine 3
Ricotta 30gr
Pecorino Cheese Grated 50gr
Salt
Pine nuts 25gr
Garlic Clove 1
Handful of Basil leaves
Handful of Parsley
EVO Oil
Directions
- Put a pot on the stove with plenty of salted water. In the meantime, wash the zucchini and trim them on both sides. With the help of a grater, carefully grate the zucchini.
- Transfer the grated zucchini into the glass of the mixer together with the basil leaves and parsley (remember to wash them and then dry them with kitchen paper!), the clove of garlic, pine nuts, 5 tablespoons of extra virgin olive oil and start blending.
- Now add the ricotta and pecorino cheese, blend for a few more seconds and taste to correct the salt. If necessary, add more extra virgin olive oil to obtain a soft and creamy mixture.
- Boil the pasta in plenty of salted water and, when cooked, drain it (keep some cooking water), pour it into the pot and mix it with the pesto. If necessary, add a tiny bit of cooking water to soften the sauce.
Your pasta with pesto di zucchine e ricotta is now ready, enjoy!
Authentic Sicilian ingredients, delivered to your door
Shop Bronte pistachios, artisan pasta, extra virgin olive oil and more on Dolceterra.com — use code SICILIANFOODCULTURE10 for 10% off your order.
If you enjoyed this article, consider supporting us with a small donation — it helps keep the site running!
Buy us a Cannolo!
