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
- 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.