Cold pasta with zucchini cream, peaches, and stracciatella

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Cold pasta with zucchini cream, peaches, and stracciatella
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  • Vegetarian
  • Difficulty: Easy
  • Prep time: 10 min
  • Cook time: 25 min
  • Serving: 4
  • Cost: Low

PRESENTATION

This cold pasta salad really takes summer dining to a new level with some unexpected flavors. Seriously, it’s refreshing. While traditional pasta salads are super popular in Italy, this one mixes creamy zucchini sauce, sweet ripe peaches, and stracciatella cheese for a dish that feels fresh and, I gotta say, a bit fancy. The zucchini blends into a light, smooth cream that wraps around each piece of pasta—seriously good. Then there’s the soft, milky stracciatella that just melts into the noodles. Add juicy peach chunks, and you get a refreshing twist that's perfect for those hot days.

In northern Italy, especially, folks love playing around with summer pasta recipes. And look, this dish fits right in with all those cool, fruit-forward plates you see during the warm months. Italian cuisine is famous for its classic flavors, but more and more home cooks are, truthfully, starting to mix fruit and savory tastes for light, outdoor meals. It’s kinda like when you see rice salads with ham and melon or cold pasta with asparagus, goat cheese, or mango.

The zucchini cream pasta with peaches and stracciatella isn't just about looking good on a picnic table. Nope, it's all about that first bite where you get a mix of creamy cheese, tender zucchini, and juicy peach, all at once. This isn't your everyday pasta salad. It's really, really different—a fun, unexpected twist that makes it perfect for sharing at a backyard dinner or packing up for a picnic. Those who try it are often surprised by how well everything comes together. It is a cool way to shake up your usual peach pasta recipe routine.

With easy, fresh ingredients and no heavy sauces, this stracciatella pasta dish is ideal when you want something light, quick, and, frankly, a bit different for your summer meals. Whether you’re chilling on a sunny patio or enjoying a meal by the sea, this dish brings a little taste of Italian innovation to your table. And the sauce? Super tasty.

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INGREDIENTS

Rigatoni 11.3 oz (320 g)
Nectarines 2
Stracciatella cheese 3.5 oz (100 g)
Walnut kernels 0.3 cup (40 g)
for the zucchini cream
Zucchini 5 cups (600 g)
Extra virgin olive oil 1 ½ tbsp (20 g)
Fine salt 1 ¾ tsp (10 g)
Preparation

How to prepare Cold pasta with zucchini cream, peaches, and stracciatella

To prepare the cold pasta with zucchini cream, peaches, and stracciatella, first trim the zucchini 1 and chop them roughly 2. Place the zucchini in boiling salted water 3 and cook for about 5 minutes.

Drain the zucchini 4 and transfer them to a pitcher, then add a ladle of cold water 5 and a pinch of salt 6.

Also add the oil 7 and blend with an immersion blender 8 until you get a smooth cream. Cook the pasta in the same water in which you boiled the zucchini 9. 

Toast the walnuts in a static oven at 284°F for about 10 minutes 10, then let them cool. Meanwhile, cut the peaches into half-inch cubes 11. Drain the pasta al dente 12 into a bowl, drizzle with a bit of oil, and let it cool.

When the pasta is cold, add the zucchini cream 13 and mix well 14. Plate and add the walnuts broken by hand 15.

Finish with the peach cubes 16, a few dollops of stracciatella 17, and a drizzle of oil. Serve your cold pasta with zucchini cream, peaches, and stracciatella immediately 18!

Storage

We recommend consuming the cold pasta with zucchini cream, peaches, and stracciatella immediately.

You can prepare the zucchini cream in advance and store it in the refrigerator for a couple of days.

Advice

If you wish, you can add some chopped fresh mint leaves to the zucchini cream or at the moment of plating.

For the translation of some texts, artificial intelligence tools may have been used.
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