Pasta with Zucchini Pesto, Ricotta, and Sun-Dried Tomatoes

Pasta with zucchini pesto, ricotta, and sun-dried tomatoes is a fresh and tasty variant of the classic pesto preparations. Here is how to make it:

Ingredients

• 320 g of pasta (penne, fusilli, or spaghetti are fine)
• 2 medium zucchinis
• 100 g of ricotta cheese
• 50 g of sun-dried tomatoes in oil
• 30 g of pine nuts
• 1 clove of garlic
• grated Parmesan cheese (to taste)
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves (some)

Preparation

1. Start by washing and slicing the zucchini into rounds. In a pan, cook the zucchini rounds with a drizzle of oil and a clove of garlic until they are soft. Then, remove the garlic and let the zucchini cool down.

2. Toast the pine nuts in a non-stick pan until they turn golden, being careful not to burn them.

3. In a food processor, blend the cooked zucchinis, pine nuts, ricotta, well-drained sun-dried tomatoes, and a handful of basil leaves until you have a smooth cream. Taste and adjust the seasoning with salt and pepper according to your liking.

4. Bring a pot of salted water to a boil and cook the pasta until al dente. While the pasta is cooking, if you find the pesto too thick, you can add a bit of the cooking water to make it creamier.

5. Drain the pasta while preserving some of the cooking water. Add it to the pan with the zucchini pesto and mix well, adding some cooking water if necessary to make the sauce more fluid.

6. Serve the dishes with a sprinkle of Parmesan and decoration of fresh basil leaves to taste.

Curiosity

Zucchini pesto is a light and flavorful variant of the more known Genovese pesto. This dish is ideal for a summer dinner and can be enriched with other ingredients, such as nuts or other aromatic herbs. Ricotta adds a note of creaminess without weighing down the dish.