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Pasta with Zucchine and Ricotta Pesto

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Ingredients

Adjust Servings:
400 gr Sedanini Pasta
3 Zucchine
30 gr Ricotta
50 gr Pecorino cheese grated
Salt
25 gr Pine nuts
1 Garlic clove
A handful of basil leaves
A handful Parsley
Extra Virgin Olive Oil

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Pasta with Zucchine and Ricotta Pesto

  • 40
  • Serves 4
  • Easy

Ingredients

Directions

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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.

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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!

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