Pasta with Zucchini, Ricotta, and Speck Pesto

Pasta with zucchini, ricotta, and speck pesto is a tasty and easy-to-prepare dish. Here’s the recipe for an Italian version:

Ingredients

• 320 g of pasta (penne or fusilli work well)
• 2 medium zucchinis
• 150 g of thinly sliced speck
• 200 g of fresh ricotta
• 1 clove of garlic
• 30 g of pine nuts
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (optional)

Preparation

1. Wash and slice the zucchinis into rounds. In a pan, heat a drizzle of oil with a whole clove of garlic and sauté the zucchinis until soft. Lightly salt them.
2. Toast the pine nuts in a separate pan until golden, then set aside.
3. Place the zucchinis in a blender, removing the garlic, add the toasted pine nuts and Parmesan. Blend everything while gradually adding extra virgin olive oil until you get a smooth zucchini pesto. Season with salt and pepper.
4. Cut the speck into strips and fry it in a pan until it becomes crispy.
5. Cook the pasta in salted water according to the package instructions. Drain the pasta al dente and keep some of the cooking water.
6. Put the ricotta in a bowl and thin it with some of the pasta cooking water to make it creamier.
7. Pour the pasta into the bowl with the ricotta, add the zucchini pesto, and mix well. If necessary, add more cooking water to make the sauce more fluid.
8. Add the crispy speck and mix gently.
9. Serve hot, with a sprinkle of Parmesan and, if desired, decorate with fresh basil leaves.

Curiosity

Speck can add a smoky touch to the dish, but if you prefer a lighter version, you can omit it or replace it with diced cooked ham. Ricotta makes the pesto creamier and lighter compared to a traditional pesto with only oil.

Here’s a savory and colorful dish, perfect for a summer lunch or a dinner with friends. Enjoy your meal!