Passatelli with Zucchini Pesto
Category: Main Dishes
Serves: 4
This delightful dish combines the classic Italian passatelli with a fragrant zucchini pesto, perfect for those who enjoy fresh, light flavors with a touch of warmth. It’s a satisfying and healthy option for any day of the week, and the richness of Parmesan and pine nuts in the pesto adds a luxurious texture to the homemade pasta. With the brothy richness of beef stock, this recipe offers a true taste of Italian comfort food.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef broth | 1 liter |
| Parmigiano Reggiano DOP (grated) | 120g |
| Bread crumbs (pangrattato) | 120g |
| Eggs | 3 |
| Lemon zest | Β½ |
| Nutmeg (freshly grated) | To taste |
| Fine salt | To taste |
| Zucchini | 350g |
| Parmigiano Reggiano DOP (grated) | 30g |
| Pine nuts | 30g |
| Sun-dried tomatoes (in oil) | 20g |
| Fresh basil | 10g |
| Garlic | 1 clove |
| Parsley | 1 bunch |
| Extra virgin olive oil | 20g |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
Step 1: Prepare the zucchini pesto
To begin, start by preparing the zucchini pesto. Grate the zucchinis and place them in a colander. Sprinkle lightly with salt to help draw out excess moisture, allowing them to release their liquid.
Step 2: Make the pesto
In a food processor or blender, combine the fresh basil leaves, parsley, garlic (peeled), pine nuts, extra virgin olive oil, and the grated Parmigiano Reggiano (30g). Blend until smooth. Season with a little salt and freshly ground black pepper to taste.
Step 3: Add the zucchini to the pesto
Once the zucchinis have released their excess moisture, incorporate them into the pesto mixture. Add the sun-dried tomatoes, cutting them into thin strips, and rehydrate them by soaking in warm water for a few minutes. After rinsing to remove excess salt, add them to the pesto for an extra depth of flavor.
Step 4: Prepare the passatelli dough
In a separate bowl, crack the eggs and lightly beat them with a whisk or fork. Season with salt. Gradually add the grated Parmigiano (120g), bread crumbs, and a pinch of freshly grated nutmeg to the eggs. Mix together until a dough forms, then knead it by hand until smooth. Form the dough into a small ball (panetto) and allow it to rest for about 15 minutes.
Step 5: Cook the passatelli
While the dough is resting, bring the beef broth to a boil in a large pot. Once the broth is boiling, use a passatelli maker or a potato ricer with wide holes to press the dough into the broth. If you donβt have a passatelli maker, a simple potato masher with large holes will work as well. Drop the passatelli into the boiling broth, cooking them for a few minutes until they float to the surface, which indicates they are cooked.
Step 6: Combine the passatelli with the pesto
Using a slotted spoon, carefully remove the passatelli from the broth and transfer them to the bowl containing the pesto mixture. Gently toss and stir the passatelli in the pesto, ensuring that each piece is coated evenly with the flavorful sauce.
Step 7: Serve
Once the passatelli are thoroughly coated in the zucchini pesto, they are ready to be served. Enjoy this comforting and aromatic dish with a sprinkle of extra grated Parmigiano Reggiano on top for added richness.
Cooking Tips:
- If you prefer a smoother pesto, feel free to blend the ingredients for a longer period to achieve your desired consistency.
- For an extra punch of flavor, you can drizzle some extra virgin olive oil over the finished dish.
- The sun-dried tomatoes add a tangy, umami flavor that balances the freshness of the zucchini and herbs.
This recipe for passatelli al pesto di zucchine brings together the essence of traditional Italian flavors with a light and refreshing twist. The homemade passatelli are the perfect base for the creamy, herb-packed zucchini pesto, making this dish a memorable meal for any occasion.
