Pasta with pesto raw zucchini and almonds, with swordfish

A first plate ready in 10 minutes? Is’ possible: try the pasta with 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 the 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, which in my opinion, however, there is great), and you can also customize using other nuts such as walnuts, hazelnuts or pine nuts, Also according to the season. 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 it happens inexorably with the traditional basil pesto and 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. At this point you just have to have a look at all my PESTO RECIPES to find the right one for you (do not waste pesto with wild fennel and pine nuts or the famous and fragrant pesto Trapanese), all my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. And now I wish you good day!


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  • 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


Pasta with pesto raw zucchini, almonds, swordfish

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, Also add the garlic. Combine zucchini pesto gradually extra virgin olive oil flush and blend until creamy. Season with salt and pepper. Obviously, as with any pesto, doses are at your discretion, I only say that raw pesto with zucchini pesto is a 'lean’ and then I advise you not to skimp too much on 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 raw pesto with zucchini and almonds in a frying pan and add a couple of spoonfuls of the cooking water of the pasta. 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, some’ 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.

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Lina Fel Bufalo 30 June 2019 at 14:32

You can also use the invective tuna Swordfish? Thanks!

Ada Parisi 30 June 2019 at 14:55

Certainly! Scottalo in oil and a little salt!!ADA

Laura Abdul Khader 26 June 2019 at 08:29

But almonds are used without peel and toasted?

Ada Parisi 26 June 2019 at 11:08

"Si, you're right I assumed. Now I specified. Thanks Laura, Have a nice day. ADA

elisabetta corbetta 26 June 2019 at 08:16

A delight for the summer
A big kiss

Ada Parisi 26 June 2019 at 11:08

Thank you. Happy holiday


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