PREPARATION:

COOKING TIME: 

PORTIONS: 6

INGREDIENTS:

For 500 grams of pasta

  • 2 zucchini, sliced
  • 4 tablespoons of Stefano’s olive oil
  • 1 clove of garlic, chopped
  • 2 tablespoons of chopped parsley
  • Salt and pepper
  • 5 fresh basil leaves
  • 50 grams of roasted pine nuts
  • 100 grams of Parmigiano cheese
  • 50 milliliters of olive oil
  • Fresh ricotta

PREPARATION:

  1. In a 28cm Julienne sauté pan, heat the olive oil over medium heat.
  2. Add the sliced zucchini, chopped parsley, garlic, salt, and pepper to the pan. Cook until the zucchini is tender, being careful not to burn the garlic.
  3. Set aside and allow the cooked zucchini to cool.
  4. Transfer the zucchini to a food processor. Add the basil leaves, pine nuts, Parmigiano cheese, olive oil, salt, and pepper. Blend until you achieve a creamy pesto consistency.
  5. Alternatively, you can use a mezza luna to finely chop the zucchini and basil. Transfer them to a bowl and mix in the pine nuts, Parmesan cheese, olive oil, salt, and pepper using a spatula.
  6. Cook the pasta according to the package instructions.
  7. In a large mixing bowl, combine the zucchini pesto with the cooked pasta. Add fresh ricotta and mix well to combine.
  8. Serve the pasta with the zucchini pesto and ricotta mixture.