Risotto-Style Penne with Zucchini and Parsley Pistachio Pesto

Name: Risotto-Style Penne with Zucchini and Parsley Pistachio Pesto
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 medium zucchini; 13 1/2 oz penne (about 380 grams); 1 bunch fresh parsley; 1/3 cup shelled pistachios (about 50 grams); Extra-virgin olive oil; 1 garlic clove; Salt, to taste; Black pepper, to taste; 2 tablespoons grated Parmesan or Grana Padano cheese

Elodia @kitchens_drops_elo

Reggio Calabria

When a small idea leads to a simple dish that delights your taste buds, you just have to share it! I had used only the green outer part of some zucchini, and it would have been a shame to throw away the inside. At first, I thought of making a risotto, but then decided to use just the cooking technique for pasta instead. Also, the parsley in the pot needed to be trimmed before it went to seed—what better way to use it than in a pesto?

Elodia @kitchens_drops_elo

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Ingredients

About 30 minutes

Serves 4 servings

2medium zucchini
13 1/2 ozpenne (about 380 grams)
1 bunchfresh parsley
1/3 cupshelled pistachios (about 50 grams)
Extra-virgin olive oil
1garlic clove
Salt, to taste
Black pepper, to taste
2 tablespoonsgrated Parmesan or Grana Padano cheese

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Steps

About 30 minutes

1

Wash and dry the zucchini. Use only the white inner part, removing the seeds.
2

Cut the zucchini into very small cubes. In a saucepan, sauté them with a drizzle of olive oil and a garlic clove. Remove the garlic once it turns golden.
3

Lightly salt and stir, then add 1/2 cup water (about 120 ml) and cook for 3 to 4 minutes.
4

Mash the zucchini so there are no large pieces, then add about 4 cups water (1 liter).
5

When the water comes to a boil, add the penne and just enough extra water to barely cover the pasta.
6

Stir occasionally and add a little water at a time as needed. Cooking the pasta this way will take 3 to 5 minutes longer than usual (depending on the shape and brand), and the final result should be creamy.
7

Remember to adjust the salt with the last addition of water.
8

While the pasta cooks, place the washed and dried parsley, shelled pistachios, 2 or 3 tablespoons extra-virgin olive oil (depending on the amount of parsley), a pinch of salt, and a pinch of black pepper in a tall container.
9

Using an immersion blender, blend in short bursts to avoid overheating the blades, until you have a pesto.
10

When the pasta is perfectly cooked, turn off the heat and stir in a generous spoonful of pesto and the grated cheese.
11

Serve, adding more pesto to taste.