How to prepare pasta with zucchini and mint pesto
To prepare the pesto, start by cleaning the vegetable. Wash, dry the courgettes and cut them into slices that are not too thick.
In a large pan, brown the minced garlic clove with 3 tablespoons of oil. Then add the courgettes, add salt and cook for about ten minutes, possibly adding a little water. As soon as they are completely cooked, turn off.
Bring plenty of salted water to a boil and cook the pasta. Meanwhile, transfer the courgettes and their cooking juices to a blender. Add the mint, all the other aromas, washed and dried, the Parmesan and blend until you get a smooth and homogeneous cream. Taste and adjust with salt, oil and pepper as needed. Extend the pesto with a few tablespoons of cooking water until it reaches a fluid and full-bodied consistency.
As soon as the pasta is cooked, drain it and dress it with the zucchini and mint pesto. Serve this vegetarian first course piping hot.
Variants to the recipe
You can easily customize this pasta with zucchini to make it even more tasty and greedy by following one of the suggestions you find below.
- Speck. You can add an extra touch of flavor by adding 100 g of speck cut into strips and browned in a pan to the sauce.
- Pecorino cheese. For a stronger-tasting sauce, you can totally or partially replace the Parmesan with grated pecorino.