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Tagliatelle with inexpensive zucchini pesto

Pasta30 minutes6 people300 calories
1/52/53/54/55/5 (6 votes)
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By Ascen Jimenez

Tagliatelle with inexpensive zucchini pesto

Today something different tagliatelle with zucchini and ricotta pesto.

Here in Parma, pasta is eaten every day. Even children, at school, rare is the day that they don't have pasta on the menu.

Maybe that's why we barely cook it at home. We prefer other first dishes based on legumes or vegetables. As you can see, on the kitchen issue, we are adapting little by little ...

But this time I couldn't resist. If you have done pesto I am sure that you have noticed that it is expensive because its ingredients are expensive ... That is why I propose an alternative today: a "pesto" of zucchini which, without being the same, also looks very good.

The recipe is from a well-known cooking magazine Italian company:Alice

Tagliatelle with inexpensive zucchini pesto

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Another way to make pesto, with vegetables and less amount of basil and oil. It is used to accompany pasta, rice, potatoes ... You will see how it surprises you!

Tagliatelle with inexpensive pesto
  • Ascen Jimenez
  • Recipe type: pasta
  • Calories: 300
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 600 g of pasta (better if it is fresh pasta). In my case they were tagliatelle but any other kind will do.
  • 500 g of zucchini, better if it is organic because we will cook them with skin
  • 1 handful of pine nuts (about 20 g)
  • 1 handful of basil leaves
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove
  • 100 g of grated Parmesan
  • 150 g ricotta or cottage cheese
  • Extra virgin olive oil
  • Sal Island
  • Pepper

Preparation

  1. If our Parmesan cheese is not grated, we can start the recipe by grating it. To do this, we put it in the glass and give several turbo strokes. We take out and reserve.

  2. We wash the zucchini and remove the ends. We cut them into 3-4 pieces (depending on the size of the zucchini) and put them in the glass. We program 4 seconds, speed 4. We lower the remains that have been on the walls with the spatula. We add 4 tablespoons of extra virgin olive oil, garlic and parsley. We cook by programming 10 minutes, 100º, speed 1.

  3. At the end of the time, we wait a few minutes for it to cool down a bit.

  4. Now we add the basil, pine nuts, garlic, Parmesan cheese and a drizzle of olive oil (one or two tablespoons will be enough). We gon 'shred it all during a few seconds in progressive speed 5-10 (until we see that there is a homogeneous sauce).

  5. We taste and add salt and pepper if we consider it necessary.

  6. We cook the pasta. We can do it in a saucepan -while we are preparing the zucchini pesto- or with the Thermomix, following the steps that we put in this entry.

  7. When the pasta is al dente and the sauce is ready, we mix it. We serve in individual plates and accompany it with a few mounds of Ricotta.

Notes

If you have children or you just don't want it to be too strong, you can scald the garlic, add just a little bit or not.

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Homemade liver paté Ariana style

More information - Pasta and pesto, green beans with ham, Pasta cooking

Source - Alice


Discover other recipes of: Rice and Pasta, Salads and Vegetables, Vegetarian

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  1.   PETER said
    ago 9 years

    Hello Ascen !! This recipe is to try it, this zucchini pesto is great, very smooth and creamy, the pasta is eaten without knowing how much is in the plate. It comes out very rich, I have frozen pesto for another occasion, since there are only two of us at home. Perfect for vegetarians like me, who are not vegan. I accompanied it with fresh cheese, Burgos type and a little boiled broccoli that I had in the fridge. Thank you!!

    Reply to PETER
    1.    Ascen Jimenez said
      ago 9 years

      Thanks Peter.
      I'm glad you have liked them. I have another recipe out there (pending publication) for pasta with brussels sprouts sauce. Also very rich, you'll see.
      A hug!

      Reply to Ascen Jiménez