Risotto Style Penne With Zucchini And Parsley Pistachio Pesto Recipe by Elodia
Cooking Instructions About 30 minutes 1 Wash and dry the zucchini. Use only the white inner part, removing the seeds. 2 Cut the zucchini into very small cubes. In a saucepan, sauté them with a drizzle of olive oil and a garlic clove. Remove the garlic once it turns golden. 3 Lightly salt and stir, then add 1/2 cup water (about 120 ml) and cook for 3 to 4 minutes. 4 Mash the zucchini so there are no large pieces, then add about 4 cups water (1 liter). 5 When the water comes to a boil, add the penne and just enough extra water to barely cover the pasta. 6 Stir occasionally and add a little water at a time as needed. Cooking the pasta this way will take 3 to 5 minutes longer than usual (depending on the shape and brand), and the final result should be creamy. 7 Remember to adjust the salt with the last addition of water. 8 While the pasta cooks, place the washed and dried parsley, shelled pistachios, 2 or 3 tablespoons extra-virgin olive oil (depending on the amount of parsley), a pinch of salt, and a pinch of black pepper in a tall container. 9 Using an immersion blender, blend in short bursts to avoid overheating the blades, until you have a pesto. 10 When the pasta is perfectly cooked, turn off the heat and stir in a generous spoonful of pesto and the grated cheese. 11 Serve, adding more pesto to taste. 1 Wash and dry the zucchini. Use only the white inner part, removing the seeds. 1 Wash and dry the zucchini. Use only the white inner part, removing the seeds. 2 Cut the zucchini into very small cubes. In a saucepan, sauté them with a drizzle of olive oil and a garlic clove. Remove the garlic once it turns golden. 2 Cut the zucchini into very small cubes. In a saucepan, sauté them with a drizzle of olive oil and a garlic clove. Remove the garlic once it turns golden. 3 Lightly salt and stir, then add 1/2 cup water (about 120 ml) and cook for 3 to 4 minutes. 3 Lightly salt and stir, then add 1/2 cup water (about 120 ml) and cook for 3 to 4 minutes. 4 Mash the zucchini so there are no large pieces, then add about 4 cups water (1 liter). 4 Mash the zucchini so there are no large pieces, then add about 4 cups water (1 liter). 5 When the water comes to a boil, add the penne and just enough extra water to barely cover the pasta. 5 When the water comes to a boil, add the penne and just enough extra water to barely cover the pasta. 6 Stir occasionally and add a little water at a time as needed. Cooking the pasta this way will take 3 to 5 minutes longer than usual (depending on the shape and brand), and the final result should be creamy. 6 Stir occasionally and add a little water at a time as needed. Cooking the pasta this way will take 3 to 5 minutes longer than usual (depending on the shape and brand), and the final result should be creamy. 7 Remember to adjust the salt with the last addition of water. 7 Remember to adjust the salt with the last addition of water. 8 While the pasta cooks, place the washed and dried parsley, shelled pistachios, 2 or 3 tablespoons extra-virgin olive oil (depending on the amount of parsley), a pinch of salt, and a pinch of black pepper in a tall container. 8 While the pasta cooks, place the washed and dried parsley, shelled pistachios, 2 or 3 tablespoons extra-virgin olive oil (depending on the amount of parsley), a pinch of salt, and a pinch of black pepper in a tall container. 9 Using an immersion blender, blend in short bursts to avoid overheating the blades, until you have a pesto. 9 Using an immersion blender, blend in short bursts to avoid overheating the blades, until you have a pesto. 10 When the pasta is perfectly cooked, turn off the heat and stir in a generous spoonful of pesto and the grated cheese. 10 When the pasta is perfectly cooked, turn off the heat and stir in a generous spoonful of pesto and the grated cheese. 11 Serve, adding more pesto to taste. 11 Serve, adding more pesto to taste. 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