We currently have an over supply of homegrown zucchini…Thankfully, they are a versatile veggie, as you will discover with our posts over the next few weeks.
The beans in our garden aren’t ready for cultivation, so I have substituted them with zucchini in a classic Genovese recipe, Pasta al Pesto con fagioline e patate.
I have used a gluten free pasta… but if you want to savour the true Italian flavours of this rustic dish, you could prepare it using oriechietti, troffie or a thick flat pasta such as tagliatelli.
You will need to make your basil pesto from scratch in order to experience the true authenticity of this recipe, you can access our recipe here traditional basil pesto.
Pasta ‘Aldente’- Cooking pasta to perfection, it should never be over cooked however slightly firm on the bite. Follow instructions on the pack to achieve best results.
2 zucchini, chopped into cubes
500 grams spirelli pasta
1/2 cup grated parmigiano (parmesan) cheese. *
2 tbs extra virgin olive oil
4 tbs basil pesto
6 cherry tomatoes
2 liter boiling water
1 tsp salt
50 grams salted butter
* As a rule of thumb, I use Grana Padano parmesan cheese for cooking, and savour the flavours of Parmiggiano Reggiano on my cheese boards.
- In a large pot, boil approx 2 liters of water and add salt to season.
- When water is at boiling point, add the pasta and cherry tomatoes
- 2 minutes prior to the pasta being cooked (aim for aldente), remove the cherry tomatoes and add the cubed zucchini.
- Using a fork lightly smash the cherry tomatoes and drizzle the olive oil on top. Set aside.
- When the pasta has cooked, drain well in a colander then return to the pot. Keep the pot OFF the heat.
- Add the pesto and butter and mix through the pasta thoroughly until butter has melted
- Stir through the tomato and olive oil .
- Finish by adding the parmesan cheese and allow to melt through.
- Serve with a sprinkle of extra parmesan on top.