- 350 g Pasta
- 400 g Zucchini
- 6 leaves Mint
- 6 leaves Basil
- 1 little bunch Parsley
- 40 g grated Parmesan cheese
- 1 clove Garlic
- to taste Salt
- to taste Black Pepper
- to taste Extra Virgin Olive Oil
Mint and zucchini are a combination that always works, it is classic in fact to put a few leaves of this aromatic on grilled zucchini. This combination can also be successfully replicated as a sauce for pasta. Zucchini and mint pesto is an excellent base for a very fragrant and summery vegetarian first course. The quantity of mint can be adjusted as desired, thus obtaining a more or less aromatic pesto.
We have already talked about pasta with zucchini, presenting a summer condiment based on zucchini and stracciatella, now let’s see another variant of the season, there are so many recipes with zucchini, even among first courses.
Pasta with mint and zucchini pesto is very simple to prepare and to have a perfect result it will be enough to follow two simple rules: use fresh, sweet and tasty zucchini and make a generous and very creamy pesto (adding cooking water if necessary). Obviously, with freshly picked zucchini in the garden, if chosen the right size, success is guaranteed.
To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
In a large pan, brown the minced garlic clove with 3 tablespoons of oil. Then add the zucchini, add salt and cook for about ten minutes, adding a little water if necessary. As soon as they are completely cooked, turn off.
Bring plenty of salted water to a boil and cook the pasta.
In the meantime, transfer the zucchini and their cooking juices to a blender. Add the mint, all the other aromas, washed and dried, the Parmesan and blend until you get a smooth and homogeneous cream. Taste and adjust with salt, oil and pepper as needed. Extend the pesto with a few tablespoons of cooking water until it reaches a fluid and full-bodied consistency.
As soon as the pasta is cooked, drain it and season it with the zucchini and mint pesto. Serve this vegetarian first course very hot.