Pasta with zucchini pesto, ricotta, and speck

Name: Pasta with zucchini pesto, ricotta, and speck
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 11.3 oz; Speck 1.8 oz; Zucchini 1 ½ cup; Cow's milk ricotta cheese ½ cup; Extra virgin olive oil; Pine nuts 2 tbsp; Parmigiano Reggiano PDO cheese to grate 1 oz; Garlic 1 clove

630.5

Calories per serving

Energy Kcal 630.5
Carbohydrates g 65
of which sugars g 5.3
Protein g 19.9
Fats g 32.3
of which saturated fat g 7.4
Fiber g 32.2
Cholesterol mg 3.2
Sodium mg 135.9

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

The zucchini pesto is an easy and quick condiment to prepare, perfect for creamy first courses. With the recipe for pasta with zucchini pesto, ricotta, and speck we elevate the creaminess to the nth degree! Thanks to the addition of ricotta the pesto will have an even softer and velvety texture, which pleasantly contrasts with the crunchiness of the speck. A classic combination of flavors, zucchini and speck, which is always a guarantee of success! And pasta with zucchini pesto, ricotta, and speck is yet another, appetizing, confirmation...…

Also try these first courses with zucchini pesto:

Pasta with zucchini pesto, ricotta, and sundried tomatoes
Garganelli with zucchini pesto and shrimp
Fusilli with zucchini pesto and salmon
Passatelli with zucchini pesto

INGREDIENTS: Mezze Maniche Rigate pasta 11.3 oz (320 g); Speck 1.8 oz (50 g); Zucchini 1 ½ cup (200 g); Cow's milk ricotta cheese ½ cup (100 g); Extra virgin olive oil (80 g); Pine nuts 2 tbsp (30 g); Parmigiano Reggiano PDO cheese 1 oz (30 g) - to grate; Garlic 1 clove

Preparation

How to prepare Pasta with zucchini pesto, ricotta, and speck

To make pasta with zucchini pesto, ricotta, and speck, first trim the zucchini and roughly chop them 1. Transfer the zucchini to a mixer, then add the pine nuts 2 and the garlic clove with the core removed 3.

Pour in the olive oil 4 and blend to combine everything, then add the grated Parmigiano Reggiano DOP 5 and blend again. Finally, add the ricotta 6.

Blend until you get a smooth and homogeneous cream 7. Cut the speck into strips and brown it in a non-stick pan for about 5 minutes, without adding any fats 8; it should be crispy and golden 9.

In the meantime, bring a pot of salted water to a boil and cook the pasta 10. Drain the pasta al dente and transfer it to a bowl, then add the zucchini and ricotta pesto 11. Mix well to combine it with the sauce 12.

Distribute the pesto pasta on plates 13 and complete with the crispy speck strips 14. Your pasta with zucchini pesto, ricotta, and speck is ready to be served 15!