Pasta with zucchini and pistachio-fennel pesto
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Cook time: 
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Serves: 4
  • 380 g pasta ( penne or tortiglioni)
  • 3 zucchini
  • 2 tbsp of pistachio, shelled
  • a bunch of fennel leaves
  • 2 tbsp of grated pecorino cheese
  • 1 clove of garlic
  • olive oil, extravirgin
  • salt
  • pepper
  1. Wash zucchini and cut into cubes.
  2. Finely chop fennel leaves and pistachio, add grated cheese , 4 tbsp of olive oil, salt and pepper.
  3. In a pan sautè zucchini cubes with 2 tbsp of olive oil, and a little water.Salt and pepper.
  4. Cook the pasta in boiling salted water, drain.
  5. Add zucchini cubes, season with pistachio-fennel pesto and serve immediately.
Recipe by Fugassa & Caffe at