Pasta with Courgette pesto (zucchini)
When temperatures rise, it is time to use raw dressing and sauces for your pasta dishes. I know it sounds weird, but trust me, the possibilities are endless.
Depending on where you are in Italy, we have some sort of pesto done with herbs, vegetables, nuts and cheeses and the beauty of those condiments is that they can be used to dress pasta, meats, fish or even just spread on a toasted slice of bread. Delicious! This courgettes pesto works well when in summer courgettes are not so watery and bitter and the richness of the Grana Padano cheese ensure a kick of umami flavour to the sauce.
Chef’s tip: use smaller courgettes for this recipe, they have less seeds and water. If you want to change this recipe a little, you can also try it with mint instead of basil, equally delicious. The courgettes peste keeps for up to 3 days in the fridge in a clean sealed jar.
Serve: 4 // Timing: 20 minutes
Ingredients:
360 gr of pasta of your choice
500 gr of courgettes, small to medium size
50 gr of fresh ricotta
80 gr of grated Grana Padano
20 gr of sun dried tomatoes
20 gr of taggiasca black olives (in olive oil)
25 gr of skinned almonds
50 gr of basil leaves
80 ml of extra virgin olive oil
Salt and pepper to taste
Basil leaves to garnish
Lemon zest to garnish
Grana Padano to top
Method
Wash and dry the courgettes than grate them finely. Seaon with salt and let them sit for 5 to 10 minutes to get rid of the bitter water excess. Drain well and blitz together with the basil, almonds, ricotta, Grana Padano and olive oil. Do not put salt as you have alredy seasoned the courgettes. The result should be a grainy paste. Set aside.
Chop the sun dried tomatoes and the olives and keep ready to garnish the pasta.
Cook the pasta al dente in salted boiling water. When ready toss it directly into a bowl with the pesto, add a splash of cooking water and a glug of olive oil and mix well away from the heat, to make sure the pasta is creamy and well coated with the sauce. Check the seasoning and plate straight away.
Top the pasta with the chopped tomatoes and olives and a few shaves of Grana Padano. Garnish with basil leaves, lemon zest and a few chopped almonds before you enjoy it.