Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta) recipe

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Ingredients

2 zucchini, sliced
1 small bunch basil leaves
2 tablespoons pine nuts
1 clove garlic
5 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
salt and ground black pepper to taste
1 (12 ounce) package gnocchetti pasta
4 teaspoons grated Parmesan cheese

Nutrition Info

512 calories
carbohydrate: 64.9 g
cholesterol: 4 mg
fat: 22.5 g
fiber: 4 g
protein: 15.2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 120.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, 7 to 8 minutes. Drain.

  2. Place basil leaves, pine nuts, and garlic in a food processor, pulse briefly until ground together. Add zucchini, 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan cheese, lemon juice, salt, and pepper, pulse until combined. Pour in remaining 2 1/2 tablespoons olive oil through the feed tube and pulse until pesto is smooth.

  3. Bring a large pot of lightly salted water to a boil. Cook gnocchetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, reserving a few tablespoons of cooking water.

  4. Toss gnocchetti with zucchini pesto in a bowl. Thin with reserved cooking water. Garnish each serving with 1 teaspoon Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

A quick and tasty pasta dish made using homemade courgette pesto. Great for a light summer dinner.

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