Recipe for: Pasta with Zucchini and Homemade Basil Pesto (Polish-Modern) - photo 1
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Recipe for: Pasta with Zucchini and Homemade Basil Pesto (Polish-Modern)

Spicy Main dishes Fusion cuisine 25 min Easy 34 views ~20.08 PLN * - (0)
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Description

Light, summer pasta with pieces of sautéed zucchini and aromatic homemade basil pesto. The dish combines the Mediterranean character of pesto with the Polish simplicity of summer ingredients: fresh zucchini, fragrant basil, walnuts, and a splash of lemon juice for freshness. Serve as a quick main course or a light dinner — it looks impressive with its green colors and grated cheese. With a balanced texture (creamy pesto, firm pasta, slightly golden zucchini), the dish is filling but not heavy. It can easily be modified to a vegan version (omit the cheese, add more nuts, and a bit of nutritional yeast) or enriched with arugula and chili flakes for heat.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pasta 400 g
  • Zucchini 1.6 pcs (~400 g)
  • Olive oil 30 ml
  • Walnuts 50 g
  • Parmesan cheese 60 g
  • Garlic 2 clove (~10 g)
  • Lemon juice 15 g
  • 🌿 Spices
  • Basil 30 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Arugula 80 g
  • Chili flakes 2 pinch (~2 g)
💰 Estimated dish cost: ~20.08 PLN (5.02 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Pesto

1

Prepare the ingredients for the pesto: tear the basil leaves from the stems (discard the stems or use them for broth). Weigh the walnuts (50 g), peel and crush or chop the garlic (10 g). Grate the Parmesan cheese on a fine grater. Measure the olive oil (30 g) and lemon juice (15 ml).

Ingredients: Basil, Garlic, Parmesan cheese, Olive oil, lemon juice, Salt, Black pepper
Use a cutting board and a sharp knife for the basil. A fine grater is useful for grating cheese. Tool: a small bowl for setting aside ingredients.
2

Toast the walnuts in a dry skillet for 2-3 minutes over medium heat, shaking the pan continuously until you smell a stronger aroma and the skins are lightly browned. Be careful — the nuts can burn quickly. After toasting, transfer to a plate and let cool for 2-3 minutes.

Use a flat non-stick or cast iron skillet. Toasting brings out the flavor of the nuts; do not leave them unattended.
3

Transfer to a blender or food processor: cooled nuts, basil leaves, garlic, 2/3 of the Parmesan cheese (leave the remaining part for sprinkling), lemon juice, and 2 tablespoons of olive oil (30 g is 2 tablespoons). Blend briefly in pulses to break down the ingredients. Then blend continuously, gradually adding the rest of the olive oil, until you achieve a smooth but still slightly grainy paste. If the pesto is too thick, add 1–2 tablespoons of pasta cooking water (you will prepare it later). Season with 1/2 teaspoon of salt and 1 pinch of pepper, taste, and adjust the amount of salt and lemon if necessary.

Ingredients: Basil, Garlic, Parmesan cheese, Olive oil, lemon juice, Salt, Black pepper
Use a blender or an immersion blender. If you don't have a blender, finely chop everything with a knife and mix with a fork and olive oil. Control image: the pesto should be green, shiny, and slightly creamy.

Main Dishes

4

Place a large pot with water (at least 3–4 liters) on the stove. Bring to a boil and add 10 g of salt (about 1 tablespoon) — the water should be distinctly salty (like seawater). Add the pasta (400 g) and cook according to the package instructions minus 1 minute for al dente texture (usually 8–10 minutes). Stir occasionally with a wooden spoon to prevent the pasta from sticking. 30 seconds before the end of cooking, drain 120–150 ml of the cooking water and set it aside for the sauce.

Ingredients: Pasta, Salt
Use a large pot so the pasta has room. Check the pasta after the specified time: it should be firm in the center (al dente). Reserve the pasta water, it is useful for thinning the pesto.
5

While the pasta is cooking, prepare the zucchini: wash it and cut off the ends. Slice it into half-moons about 0.5 cm thick (if the skin is tender, do not peel). Heat a large skillet over medium heat, add 1 tablespoon of olive oil (15 g). Add the zucchini in a single layer and sauté for 4–6 minutes without stirring too often, until the bottom is lightly browned. Then stir and sauté for another 2–3 minutes, until the zucchini is tender but not mushy. Season with a little salt and pepper.

Ingredients: Zucchini, Olive oil, Salt, Black pepper
The best pan is 26–28 cm. Don't overload the pan with zucchini — it's better to fry in two batches for a nice browning.
6

When the pasta is cooked and drained (you left 120–150 ml of water), transfer it to the pan with zucchini using tongs or a strainer. Add 3-4 tablespoons of pesto (about 80–100 g) and 2-3 tablespoons of the reserved pasta cooking water. Stir vigorously for 1–2 minutes over medium heat so that the pesto coats the pasta and a creamy sauce forms. If the sauce is too thick, add more cooking water, 1 tablespoon at a time, until you reach the desired consistency. Taste and season with salt, pepper, and possibly lemon juice.

Ingredients: Pasta, Zucchini, Salt, Black pepper, Olive oil, lemon juice, Parmesan cheese, Basil
Use kitchen tongs or two spoons to mix. Control check: the pasta should be slightly shiny, the pesto evenly distributed, and the sauce creamy.
7

Transfer the pasta with pesto to warmed plates. Sprinkle with the remaining grated Parmesan (about 20 g). If you like, add a handful of fresh arugula (80 g) on top and lightly sprinkle with chili flakes (optional). Drizzle with a little extra virgin olive oil and serve immediately.

Ingredients: Parmesan cheese, Arugula, Chili flakes, Olive oil
Use large pasta plates. Add the arugula just before serving to prevent it from wilting. Additionally, you can add chili flakes for heat.

Fun Fact

💡

Pesto originates from Liguria in Italy (especially from Genoa). In Poland, using local nuts and lemon juice in the summer is a simple way to give this sauce freshness and a regional character.

Best for

szybki obiad letnia kolacja

Tips

🍽️ Serving

Serve immediately after preparation, while the sauce is still creamy. You can add slices of grilled lemon or thinly sliced cherry tomatoes to the plate for color. For wine, I recommend a light white or sparkling.

🥡 Storage

Store pesto in an airtight jar in the fridge for up to 3 days, covered with a thin layer of oil to prevent discoloration. Keep cooked pasta in the fridge for up to 24 hours; when reheating, add 1-2 tablespoons of water or oil and heat in a pan over low heat to avoid drying out the sauce.

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