Home

Passatelli with Zucchini Pesto

17/11/2023

Passatelli are a traditional dish from Emilia-Romagna, usually served in broth, but they can also be offered in a dry version with different sauces. In this recipe, we will pair them with an Italian-style zucchini pesto. Here’s the recipe:

Ingredients

  • 100 g of breadcrumbs
  • 100 g of grated Parmesan cheese
  • 2 eggs
  • Nutmeg, to taste
  • Salt, to taste
  • 2-3 medium zucchini
  • Garlic, 1 clove
  • Extra virgin olive oil, to taste
  • Fresh basil
  • Almonds or pine nuts, to enrich the pesto (optional)
  • Water or vegetable broth for cooking the passatelli

Preparation

  1. Start by preparing the passatelli: in a bowl, combine the breadcrumbs, Parmesan, a pinch of salt, and grated nutmeg. Add the eggs and knead the mixture until it is homogeneous and compact.
  2. While the dough is resting, prepare the pesto.
  3. Wash and slice the zucchini into rounds. In a pan, lightly sauté a clove of garlic in extra virgin olive oil and then add the zucchini.
  4. Cook the zucchini until soft, then remove the garlic and transfer the zucchini to a blender. Add fresh basil, a pinch of salt, and a drizzle of extra virgin olive oil. If you want a richer pesto, you can also add almonds or pine nuts. Blend until you obtain a smooth and homogeneous cream.
  5. Bring a pot of water or vegetable broth to a boil. In the meantime, form the passatelli using the specific tool or with a potato ricer with large holes, pressing the mixture directly into the boiling water.
  6. Cook the passatelli for about 2-3 minutes, until they rise to the surface, then remove them with a slotted spoon.
  7. In a pan, heat the zucchini pesto slightly and add the drained passatelli, tossing them briefly to mix the flavors.
  8. Serve the passatelli with zucchini pesto hot, with a sprinkle of grated Parmesan cheese and a drizzle of raw extra virgin olive oil.

Curiosity

The term “passatelli” probably comes from the passage of the mixture through a potato ricer or a ferriera, the traditional tools used to give their characteristic shape to these gnocchi. They are a simple dish but full of flavor and represent a valid alternative to fresh pasta.