Mafaldine with Zucchini Mint Pesto & Pancetta
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Mafalde With Creamy Zucchini & Mint Pesto

Mafalde with zucchini mint pesto is a delicate and refreshing pasta that can be ready in less than 30 minutes.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Pasta
Cuisine: Italian
Servings: 4


  • 12 oz mafalde pasta
  • 4 tbsp pine nuts for serving
  • 1 cup/ 4 oz pancetta (smoked or sweet)
  • 3 cloves garlic

For Zucchini Pesto:

  • 1 zucchini medium size 7 oz
  • ¼ cup fresh mint leaves packed
  • ¼ cup mix of grated Parmesan & Pecorino cheese
  • ¼ extra virgin olive oil
  • 2 tbsp pine nuts for zucchini pesto
  • 4-5 basil leaves
  • Salt pepper to taste


  • Start by grating zucchini on a side grater into large shreds.
  • Transfer to a strainer placed over a bowl. Add a pinch of salt, mix and wait for about 10 minutes until zucchini release the excess liquid.
  • In the meantime bring water to a boil and cook pasta according to directions on the package.
  • By this time zucchini should be ready. Transfer them and all pesto ingredients into a food processor. Pulse a couple of times until smooth but still a bit chunky texture.
  • In a skillet pan brown 4 tbsp of pine nuts ( a tablespoon per person) and set them aside.
  • To the same skillet add a drizzle of extra virgin olive oil, garlic cloves crushed with a flat knife and diced pancetta.
    Once slightly browned add pasta and zucchini pesto. Toss everything for a few seconds. Serve immediately garnishing with pine nuts and freshly grated Parmesan cheese.