Butterfly Pasta with pesto, olive paté, and zucchini

Let me describe how to prepare delicious Butterfly Pasta with pesto alongside olive paté and zucchini, a dish that combines the Ligurian tradition of pesto with elements that pair well with it. Here is the list of ingredients and the procedure.

Ingredients

• 320 g of bowtie pasta (butterfly-shaped pasta)
• 200 g of zucchini
• 80 g of olive paté (black or green depending on your preference)
• 150 g of Genoese pesto
• Salt to taste
• Pepper to taste (optional)
• Extra virgin olive oil
• 1 clove of garlic
• Parmesan or grated Parmesan (vegan option: exclude or replace with a plant-based alternative)

Preparation

1. Wash the zucchini and cut them into cubes or thin slices, according to your preference.
2. In a large pan, heat a drizzle of extra virgin olive oil and add a clove of garlic to flavor the oil. Once golden, remove the garlic.
3. Add the chopped zucchini to the pan and fry until they are golden brown and soft. Season with salt and pepper to taste. Meanwhile, heat a pot of water for the pasta.
4. Cook the butterfly pasta in salted water following the package instructions to achieve al dente texture.
5. Drain the pasta, reserving some of the cooking water, and pour the butterfly pasta directly into the pan with the zucchini.
6. Add the Genoese pesto to the pasta and gently mix to blend the flavors. If necessary, add some of the cooking water to make the sauce creamier.
7. Incorporate the olive paté into the sauce, mixing carefully to distribute it evenly.
8. Serve the butterfly pasta hot, garnished with grated Parmesan or your vegan alternative on top.

Curiosity

Pesto, originally from Liguria, pairs well with various ingredients thanks to its fresh and aromatic taste. The olive paté adds a hint of savory flavor and character to the dish, while zucchini, with their sweetness, create a nice contrast with the rest of the seasoning.

Enjoy your meal!