Trofie with zucchini pesto
Italian Pasta Easy
Zucchini pesto trofie for 4: zucchini-basil cream, pecorino and parmesan, 360 g pasta.
Dietary summary — contains gluten, lactose · 3 unverified point(s)
- ContainsGluten, Lactose
- Not suitable forVegan
- Not verifiedVegetarian, Alcohol, Pork
10 min
Preparation
10 min
Cooking
Ingredients
Parmesan
Dairy
20 g
Basil
60 g
Olive oil
45 ml
Salt
5 g
Pepper
1 g
Zucchini
400 g
Shallots
2 piece(s)
Pine nuts
40 g
Trofie
Gluten
360 g
Pecorino
LactoseDairy
30 g
Preparation steps
1
Bring a large pot of salted water (5 g salt) to a boil.
2
Slice 2 shallots and soften in a drizzle of oil over low heat.
3
Grate 400 g zucchini and squeeze dry in a towel.
4
Blend zucchini + 60 g basil + 40 g pine nuts + 30 g pecorino + 20 g parmesan + 30 ml olive oil. Season lightly.
5
Cook 360 g trofie until al dente.
6
Warm the zucchini cream with the shallots, loosen with 1 to 2 ladles of pasta water.
7
Toss pasta and sauce 30 to 60 seconds. Pepper and serve immediately.
Per serving
557 kcal
Calories
18 g
Protein
66 g
Carbs
23 g
Fat