Tricolore Pasta – A Colorful and Flavorful Dish
Category: First Courses | Servings: 4
Indulge in the vibrant flavors of our Tricolore Pasta, a delightful blend of colors, textures, and fresh ingredients. With a medley of zucchini pesto, sun-kissed cherry tomatoes, and the creamy goodness of Crescenza cheese, this dish is a visual and gastronomic treat. Whether you’re preparing for a festive occasion or simply craving a rich yet light pasta, this recipe is sure to impress with its refreshing flavors and satisfying textures. Here’s how to make this flavorful dish step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fettuccine 5 cereals and eggs | 250g |
| Cherry tomatoes | 280g |
| Garlic (whole, skin on) | 1 clove |
| Fresh chili pepper | 1 |
| Fresh basil leaves | 4 leaves |
| Extra virgin olive oil | As needed |
| Salt | As needed |
| Black pepper (freshly ground) | As needed |
| Zucchini | 450g |
| Parmigiano Reggiano DOP | 70g |
| Pine nuts | 40g |
| Extra virgin olive oil | 90g |
| Fresh basil (for pesto) | 15g |
| Crescenza cheese | 160g |
| Whole milk | 30g |
Instructions
Step 1: Prepare the Cherry Tomatoes
To begin preparing your Tricolore Pasta, heat a drizzle of extra virgin olive oil in a pan. Once the oil is warm, add the whole garlic clove (skin on) and the whole fresh chili pepper. Let them sauté for a couple of minutes, infusing the oil with their rich flavors. Next, add the cherry tomatoes, halved, and cook them over medium heat. Cover the pan and allow the tomatoes to soften and release their juices.
Step 2: Prepare the Zucchini Pesto
While the tomatoes are cooking, it’s time to prepare the zucchini pesto. Begin by washing the zucchini thoroughly, then trim the ends and slice them in half. Peel off the skin of the zucchini and set it aside, as this is the part you’ll use for the pesto. Place the zucchini skins into a tall, narrow container. Add the basil leaves, pine nuts, and a generous splash of extra virgin olive oil. Use an immersion blender to blitz everything together into a smooth, creamy pesto. Set the pesto aside for now.
Step 3: Boil the Pasta
While the pesto is set aside, bring a large pot of salted water to a boil. Once the water is boiling, add the fettuccine and cook for 2 minutes less than the time indicated on the package for al dente pasta. This slight undercooking ensures the pasta retains its texture and will absorb the flavors of the pesto beautifully.
Step 4: Prepare the Crescenza Cream
In a separate container, add the Crescenza cheese along with the whole milk. Use a hand blender to blend the mixture into a smooth, creamy sauce. Add a pinch of salt to taste. Set the Crescenza cream aside until the pasta is ready.
Step 5: Combine Pasta with Pesto
Once your fettuccine is cooked to perfection, carefully drain it, reserving a cup of pasta water. Add the cooked pasta directly to the pan with the zucchini pesto. Stir gently, ensuring the pasta is well-coated with the pesto. If needed, add a little pasta water to help the sauce adhere better to the noodles. Allow everything to combine beautifully, creating a smooth and rich pesto coating.
Step 6: Serve and Garnish
Now you’re ready to plate your Tricolore Pasta! Start by placing a spoonful of the creamy Crescenza sauce at the bottom of each serving plate. Next, form a nest of the pesto-coated fettuccine in the center of the plate. Top the pasta with the cooked cherry tomatoes from earlier, allowing their juicy sweetness to shine through.
Finish off the dish with a generous crack of freshly ground black pepper, a drizzle of extra virgin olive oil, and a garnish of fresh basil leaves. The combination of the creamy, zesty pesto, rich cheese, and vibrant tomatoes will create a burst of flavor in every bite.
Tips for the Perfect Tricolore Pasta
- Zucchini Pesto Variations: If you’re looking for more variety, feel free to add a small handful of spinach to the zucchini pesto for a slightly different flavor profile.
- Cheese Options: While Crescenza provides a wonderfully creamy texture, you can substitute it with ricotta or mascarpone for a slightly lighter flavor.
- Pasta Types: Though fettuccine works beautifully in this recipe, you can easily swap it for other pasta shapes like pappardelle, tagliatelle, or even spaghetti for a different presentation.
- Seasonal Touch: If you’re making this dish during the summer, you can also add some grilled vegetables like bell peppers or eggplant for an extra layer of flavor.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 625 kcal |
| Protein | 21g |
| Carbohydrates | 72g |
| Fat | 30g |
| Saturated Fat | 6g |
| Fiber | 5g |
| Sugar | 7g |
| Sodium | 350mg |
This Tricolore Pasta is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients that come together in perfect harmony. From the creamy Crescenza and aromatic zucchini pesto to the sweet cherry tomatoes and nutty pine nuts, every component of this dish adds something special. Serve it as a main course for a light yet satisfying meal, or as part of a larger Italian feast. Either way, your guests will be asking for seconds! Enjoy the vibrant flavors of this beautiful dish—buon appetito!
