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

Name: Pasta with Zucchini Pesto, Ricotta, and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Sedanini Rigati pasta 11.3 oz; Sun-dried tomatoes in oil 4 ¼ tbsp; Salted ricotta cheese 0.7 oz; Zucchini 2 cups; Pine nuts 2 tbsp; Parmigiano Reggiano PDO cheese 1 oz; Pecorino cheese 1 oz; Extra virgin olive oil ½ cup; Fine salt to taste; Basil 0.4 oz

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

Tempting, fresh, and genuine: this is how we can define this tasty pasta with zucchini pesto, ricotta, and sun-dried tomatoes, an enticing summer first course that will add a special touch to your menus. To deliciously dress the pasta, we enriched the simple zucchini pesto with sun-dried tomatoes and salted ricotta, achieving an attractive mix of Mediterranean flavors that will color the dish with taste. You'll be surprised to find out how easy it is to bring to your table such a delicious and flavorful pasta that will make a great impression!

If you love zucchini pesto, here are many other tasty pairing ideas:

Garganelli with zucchini pesto and shrimp
Fusilli with zucchini pesto and salmon
Trofie with zucchini cream and pancetta
Passatelli with zucchini pesto
Pasta with zucchini pesto, ricotta, and speck
Pasta with sun-dried tomato pesto, ricotta, and anchovies

INGREDIENTS

Sedanini Rigati pasta 11.3 oz (320 g)

Sun-dried tomatoes in oil 4 ¼ tbsp (60 g)

Salted ricotta cheese 0.7 oz (20 g)

for the zucchini pesto: Zucchini 2 cups (200 g); Pine nuts 2 tbsp (30 g); Parmigiano Reggiano PDO cheese 1 oz (30 g); Pecorino cheese 1 oz (30 g); Extra virgin olive oil ½ cup (125 g); Fine salt to taste; Basil 0.4 oz (10 g)

Preparation

How to prepare Pasta with Zucchini Pesto, Ricotta, and Sun-Dried Tomatoes

To make pasta with zucchini pesto, ricotta, and sun-dried tomatoes, start by preparing the pesto: wash the zucchini, remove the ends 1 and use a large-hole grater to shred them 2. Then place them in the mixer along with the pine nuts 3.

Add the previously washed basil leaves 4. Add the grated Parmigiano Reggiano 5 and Pecorino 6.

Finally, add the salt 7 and the olive oil 8. Then start the mixer and blend for a few minutes until you get a creamy consistency 9. Place a pot of water on the stove and add salt once it boils.

Meanwhile, dice the sun-dried tomatoes into approximately 1/2 inch cubes, having previously drained them from the oil 10. At this point, cook the pasta in boiling salted water for the time indicated on the package 11. When the pasta is ready, drain it directly into a pan 12.

Add the zucchini pesto 13, a splash of cooking water to help mix everything 14, and the sun-dried tomatoes 15. Stir until the pesto has well-coated each piece of pasta.

Finally, plate 16 and season with the grated salted ricotta 17. The pasta with zucchini pesto, ricotta, and sun-dried tomatoes is ready to be served 18.

How to store

We recommend immediate consumption of the pasta. The zucchini pesto can be stored in the refrigerator, covered with a layer of oil, for 2 days. Alternatively, you can prepare convenient single servings to freeze and use as needed.