Cold Pasta with Pesto and Zucchini

17/11/2023

Here’s a delicious summer recipe for making cold pasta with pesto and zucchini.

Ingredients

320 g of short pasta (penne, fusilli or bow ties are perfect)
2 medium zucchini
200 g of Genoese pesto
Salt to taste
Extra virgin olive oil
Toasted pine nuts (optional)
Grated Parmesan cheese (optional)

Preparation

Boil a large pot of salted water to cook the pasta. When the water boils, add the pasta and cook according to the instructions on the package until al dente.
Meanwhile, wash the zucchini and cut them into rounds or cubes, according to your preferences.
Heat a drizzle of extra virgin olive oil in a pan and add the cut zucchini. Cook over medium-high heat until they become slightly golden.
Once the zucchini are cooked, let them cool down.
After the pasta is cooked, drain it and run it under cold running water to stop the cooking and cool it down.
Transfer the pasta to a large bowl, add the cooled zucchini and Genoese pesto. Mix well to blend all the ingredients.
If you wish, you can add toasted pine nuts to give your cold pasta crunchiness and flavor.
Let the pasta rest in the refrigerator for at least 30 minutes before serving.
Before serving, if you like, you can add a sprinkling of grated Parmesan cheese.

Curious Facts

Genoese pesto is one of Italy’s most beloved cold sauces, originating from Liguria. Its traditional preparation involves using a mortar, in which fresh basil, pine nuts, garlic, Parmesan (or a mix of Parmesan and Pecorino), extra virgin olive oil, and salt are ground together. However, pesto is also well-suited to quicker and more modern preparations using a simple mixer or blender.

Enjoy your meal!