Creamy Zucchini & Basil Pesto Rigatoni
This pasta dish features garlic-infused zucchini in a creamy pesto sauce. Finished with ricotta, toasted pinenuts and fragrant basil, this is the kind of comforting dish that still feels fresh and balanced.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
For the Basil Pesto
- 2 cups fresh basil leaves, loosely packed
- 2 tbsp toasted pine nuts
- 1 small clove garlic
- ½ cup finely grated Parmesan
- ½ cup olive oil
- Sea salt, to taste
For the Pasta
- 3 medium zucchini
- 400 g rigatoni or other short pasta
- 2 tbsp olive oil
- 2 cloves garlic, finely sliced
- 1/3 cup basil pesto, plus extra to serve
- ½ cup ricotta
- ¼ cup finely grated Parmesan, plus extra to serve
- 2 tbsp pine nuts, lightly toasted
- Fresh basil leaves, to serve
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Finely grated lemon zest (optional), to finish
How do I make it?
- Make the pesto first by adding basil, pine nuts, garlic and Parmesan to a food processor. Pulse until finely chopped. With the motor running, slowly add olive oil until smooth and spoonable. Season with salt to taste and set aside.
- Slice zucchini into thin rounds. Set aside.
- Bring a large pot of salted water to the boil and cook pasta until al dente. Reserve ½ cup cooking water, then drain.
- Heat olive oil in a large frying pan over medium heat. Add garlic and cook gently for 30 seconds until fragrant. Add zucchini and cook for 2-3 minutes, tossing gently, until just tender and glossy.
- Add the cooked pasta to the pan, along with pesto, ricotta and a splash of the reserved pasta water. Toss gently until evenly coated and creamy. Stir through Parmesan, salt and pepper.
- Serve topped with pine nuts, fresh basil, extra Parmesan and a light sprinkle of lemon zest, if using.
TOP TIPS
- If you’re time poor use a store-bought pesto.
- The pesto can be made up to 3 days ahead and stored in the fridge with a thin layer of olive oil on top.
- This recipe makes about 1 cup of pesto. Use the leftover to spoon over roast veggies or chicken, stir it through soups or risotto, spread on sandwiches, or freeze in small portions to use later.
