Spaghetti with Genovese Pesto and Zucchini

Name: Spaghetti with Genovese Pesto and Zucchini
Yield: Serves 2 servings
Ingredients: 6 oz spaghetti (170 g); 2 zucchini (preferably white or Italian varieties); 10 almonds; 2 cups fresh basil leaves (about 50 g); as needed Pine nuts,; 2 garlic cloves; 3.5 oz grated Grana Padano or Parmesan cheese (100 g); 1 oz grated Pecorino Romano cheese (30 g); as needed Extra-virgin olive oil,; as needed Salt,

Alessandro (Particolaritudine) @Alessandro6774

Palermo

The pleasure of simple, intense flavors.

Alessandro (Particolaritudine) @Alessandro6774

Palermo

The pleasure of simple, intense flavors.

Saved

Ingredients

Serves 2 servings

6 ozspaghetti (170 g)
2zucchini (preferably white or Italian varieties)
10almonds
2 cupsfresh basil leaves (about 50 g)
as neededPine nuts,
2garlic cloves
3.5 ozgrated Grana Padano or Parmesan cheese (100 g)
1 ozgrated Pecorino Romano cheese (30 g)
as neededExtra-virgin olive oil,
as neededSalt,

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Steps

1

Start by making the classic pesto using a mortar and pestle (stone, marble, or wood).
2

Bring a pot of water to a boil for the pasta.
3

In a skillet with a drizzle of olive oil, sauté thin slices of zucchini for 1–2 minutes per side. Once the zucchini are ready, add the prepared pesto to the same skillet along with about 1/2 ladle of pasta cooking water.
4

Add the pasta to the skillet while it's still al dente and toss it with the pesto and zucchini for about 2 minutes.
5

Serve topped with coarsely chopped almonds, grated Grana Padano or Parmesan, and a sprinkle of red pepper flakes or black pepper.