Zucchini Pesto Pasta

Method6 steps · about 20 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it. Freshly grate all 50 g Parmigiano and have a food processor ready.

   Uses Water for boiling zucchini then pasta in the same pot, as needed; save some actual pasta cooking water · Salt for the shared zucchini and pasta cooking water, as needed · 50 g Parmigiano Reggiano, to grate freshly

2. 2

   Step 2: Wash the zucchini (500 g) and add them whole to the boiling salted water, without trimming the ends first. Boil for 8 minutes. Lift the cooked zucchini onto a cutting board with tongs; keep the water boiling in the pot.

   Boil whole zucchini · 8 minUses 500 g zucchini, about 2–3 medium, kept whole for boiling · Boiling salted water

3. 3

   Step 3: Add all 400 g spaghetti to the same boiling water. Add more cooking-water salt only if needed and cook according to its packet until al dente. Prepare the pesto while it cooks, and save some actual pasta cooking water before draining.

   Uses 400 g dried spaghetti · Boiling water retained after zucchini cooking · Extra cooking-water salt only if needed

4. 4

   Step 4: While the spaghetti cooks, trim the ends from the cooked zucchini, roughly chop them and blend to a loose paste in the food processor.

   Uses Whole boiled zucchini

5. 5

   Step 5: Add the freshly grated Parmigiano from step 1, all 50 g almonds, 10 g fresh mint, 5 g fresh parsley and 2 tablespoons olive oil to the zucchini paste, with a pinch of pesto salt. Blend to a paste. Mix in around 2 tablespoons actual spaghetti cooking water from the pot to loosen it.

   Uses Blended cooked zucchini · 50 g freshly grated Parmigiano · 50 g whole almonds · 10 g fresh mint, about 3 sprigs · 5 g fresh parsley, about 1 handful · 2 tablespoons olive oil · 1 pinch pesto salt · Around 2 tablespoons actual spaghetti cooking water for pesto

6. 6

   Step 6: Transfer all the prepared zucchini pesto to a large mixing bowl. Add the drained al dente spaghetti from step 3 and toss well. Add a little more of its reserved cooking water only if needed. Season with black pepper to taste and serve immediately in 4 portions.

   Uses Finished zucchini, almond and herb pesto · Drained al dente spaghetti · Small additional splash only if needed · Black pepper to season finished pasta, to taste