Zucchini Pesto with Trofie (pasta)

Updated: Apr 7

Another 'green' tasty healthy sauce you can prepare in minutes and that can make your pasta dish a real winner!

I used the 'Trofie' an italian pasta (you can find it in bigger supermarkets) tipically associated with the basil pesto sauce. You can use any otehr short pasta but this ones is thin and I think it is the perfect match for this kind of sauces!

Serves: 3/4

Preparation time: 15 minutes

Cooking time: 15 minutes.


  • 350gr zucchine

  • 30 gr parmesan cheese (+ some extra to add before serving)

  • 30gr pinenuts

  • 20gr sundried tomatoes

  • 10gr basil

  • 1 garlic clove

  • 10gr parsley

  • Olive oil

  • Salt and freshly ground pepper.


Wash the zucchine and grate them. Put them in a colander with a pinch of salt for 10/15 minutes so they will release any water excess.

In a blender, mix in the basil, parsley, garlic pinenuts, parmesan (you can also add or substitute the parmesan with pecorine romano, much stronger in taste), salt and pepper and some oilve oil and blend.

Add the zucchinni, more oilive oil and keep blending until you get a smooth paste.

Cut the tomatoes into small bits and add them to the sauce. Mix well.

Pour the sauce in a hot non-stick pan and keep warm while the pasta is cooking, adding a few table spoons of the past cooking water - to make it creamier.

Cook the pasta in salted boiling water for 10-12 minutes, drain and add the the sauce. Toss for a few minutes and serve.


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