Fresh Zucchini and Pesto Pasta
This vibrant, no-cook pesto pasta salad is the perfect summer dish. It's light, refreshing, and bursting with fresh flavors from basil and zucchini.
Equipment
- pot
- strainer
Ingrediënten
For the Pasta and Zucchini
- 8 oz. pasta uncooked
- 1 medium zucchini chopped
For the Pesto
- 2 cloves garlic minced
- 3 c. fresh basil leaves washed
- ¼ c. olive oil
- ¼ c. vegetable broth
- ¼ c. Parmesan cheese grated
- Salt and pepper
Instructies
For the Pesto:
- Process the minced garlic in a food processor.
- Add the basil leaves and pulse to chop.
- While the motor is running, slowly add the olive oil and vegetable broth until the mixture is smooth.
- Add the Parmesan cheese and pulse a couple of times to mix.
- Season with salt and pepper to taste.
For the Pasta:
- Cook the pasta according to the manufacturer’s directions.
- Place the chopped zucchini in a strainer and pour the hot pasta and cooking water over the zucchini to blanch it.
- Drain the zucchini and pasta and place them in a large bowl.
- Add the prepared pesto and stir to combine all ingredients.
- Refrigerate until ready to serve.
Notes / Tips / Wine Advice:
This vibrant pasta salad is a refreshing and simple twist on a classic. It’s incredibly easy to prepare and combines tender pasta with crisp vegetables, all brought together by a tangy, fresh pesto dressing.
Wijnadvies A light-bodied and crisp white wine, like a Sauvignon Blanc or a dry Rosé, will perfectly complement the fresh basil and tangy pesto in this dish.
Wijnadvies A light-bodied and crisp white wine, like a Sauvignon Blanc or a dry Rosé, will perfectly complement the fresh basil and tangy pesto in this dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 18 g | Fiber: 4 g | Sugar: 3 g | Salt: 0.8 g
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