A first plate ready in 10 minutes? Is’ possible: try the pasta al pesto raw zucchini and almonds, that really prepares the cooking time of pasta. Obviously I added some diced swordfish and some’ chopped pistachios to complicate my life. But raw pesto with zucchini and almonds works wonderfully even alone, so creamy and fresh, as a base for pasta salads. The pesto zucchini is a vegetarian pesto (vegan if you omit the cheese). You can also customize it using other nuts such as walnuts, hazelnuts or pine nuts, Also according to the season. Take a look at all my PESTO RECIPES to find the right one for you.
Mint is perfect to give to this pesto a freshness and an intense aroma and summer. In my opinion the match with swordfish, simply cut into cubes and lightly cooked, It fits perfectly. Alternatively, you can use the pot shrimp (but strengthen the sweet note of zucchini). The preparation of the pesto with zucchini and almonds is very fast: you just have to blend all the ingredients together and then dilute them with a little cooking water before you jump out the dough.
Raw zucchini pesto was nice that it does not oxidize and therefore does not change color, as is surely the case with the traditional basil pesto. It will keep in the refrigerator for two to three days covered with a thread of extra virgin olive oil. Even if it is so simple to prepare that I do not see why not prepare it fresh every time. Do not waste pesto with wild fennel and pine nuts or the famous and fragrant pesto Trapanese, and do not forget to peek through all my RECIPES WITH BLUE FISH and the SICILIAN RECIPES. And now I wish you good day!
320 grams of pasta
4 small zucchini or Sicilian romanesche
50 grams of grated pecorino siciliano PDO
50 grams of peeled almonds and lightly toasted
a piece of garlic (Optional)
salt and pepper, to taste
extra virgin olive oil, to taste
fresh mint, to taste
200 grams of swordfish in a single slice
PGI lightly toasted pistachios, to taste
For raw zucchini pesto you simply wash the zucchini, scrape lightly with a knife the peel and remove the ends. Cut the zucchini into slices and put them in a blender with mint, the grated cheese and almonds. If you like a stronger taste, add the garlic clove. Combine the extra virgin olive oil with zucchini pesto gradually flush and blend until you get a cream. Season with salt and pepper. Obviously, as with any pesto, doses are at your discretion, I'm just telling you that raw zucchini pesto is a 'lean' pesto and so I advise you not to skimp too much on the oil.
Cut the swordfish into cubes small and not skip over high heat in a pan with a little extra virgin olive oil: As soon as the swordfish cubes change color, will be ready, still soft and juicy. Salt the fish lightly cooked to order.
Boil the pasta in salted water. Put the raw zucchini and almond pesto in a pan and add a couple of tablespoons of the pasta cooking water. Drain the pasta al dente and whip, high heat, in the pan with the zucchini pesto. Add the swordfish. Serve the pasta with pesto raw zucchini and almonds and fish sword garnishing the dish with chopped pistachios and lightly toasted, a little black pepper and a few leaves of fresh mint. Bon appétit!
Raw zucchini pesto and almonds will keep in the refrigerator for two to three days covered with a thread of extra virgin olive oil, or, in the same mode, It can freeze in a tightly sealed jar and use within one month.