Fusilli freddi con pesto di zucchine e gamberi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds provide a similar crunch at a lower cost.

Prepare the zucchini by washing and drying them, then cut them into pieces.

In a tall, narrow glass, add the chopped zucchini, garlic, basil leaves, olive oil, and powdered pistachios.

Using an immersion blender, blend the mixture until smooth.

Transfer the blended mixture to a bowl and incorporate the grated Parmigiano.

Taste the pesto and adjust salt if necessary, but do not add salt before tasting to avoid oversalting.

Cover the pesto with a drizzle of olive oil to prevent it from browning and cover it with plastic wrap.

Cook the pasta for 1-2 minutes less than the normal cooking time.

Once drained and cooled, place the pasta in a large mixing bowl and add the zucchini pesto.

Toss to combine and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens