Fettucine with Zucchini Pistachio Pesto
Preparation: 30 minutes || Serves: approximately 8 - 12
This is one of the easiest pastas to make and only recently have I started to make it. This zucchini, fresh herbs – in this case mint and basil - and pistachios is easy and reminds me of Spring to come. I cannot wait for spring vegetables and fresh herbs that bring such joy. You also know my great love of lemon zest so at the end do add as it gives an extra pep to any dish. Being Jamaican, you know that the extra kick of hot pepper is absolutely a must, but feel free to leave out that dash or two of spiciness. Pestos are always great, because with a few simple ingredients and a whir or two, you are done. Remember that the quality of the ingredients is very important in Italian cooking, so don’t forget that you will need a great olive oil and save at least 1 cup of the pasta water for lightening the sauce but also the starch adds a creaminess to the sauce without adding cream or butter.
I am giving you the recipe with Fettucine, but any fresh pasta would be fantastic. I am still perfecting making the southern pasta called scialatielli that I love – durum/semola flour, milk and salt. As soon as I have that perfected I will give you the recipe.
2 lbs pasta
6 medium size zucchini, + 2 sliced and fried (optional)
1 ½ cups basil, washed and dried
1 ½ cups mint, washed and dried
1 medium clove of garlic, cut in half
1 cup toasted pistachios, ½ for the sauce and ½ set aside to toss in at the end (partially crushed)
¾ cup extra-virgin olive oil
salt and pepper to taste
1 lemon, zested
½ - 1 cup grated pecorino romano, + 1 cup to serve on the table
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Cut off the ends of the washed and dried zucchini, cut into three or four pieces and place in boiling salted water for approximately 5 minutes. Remove and let cool. If desired cut in half two zucchini and cut each into thin slices. Fry quickly until golden brown and set aside to be added at the end when sauce is added to the pasta.
In a food processor add all of the ingredients except for the cheese, additional fried zucchini, lemon zest and pistachios. Add the olive oil as needed. Taste for salt, but remember you are adding cheese. Blend quickly. I prefer to let people add salt or additional cheese at the table. Add the cheese mixing well. You will add pasta water later.
In the meantime, put the water on to boil. When it boils, add the salt to the water. When the water returns to a boil, add the pasta and let cook following the instructions on the box. Remember it should be al dente. Take seriously into consideration that especially with a pesto you will need to stir rapidly the drained pasta with the sauce for a few more minutes before serving to make it a bit creamier in texture, and to maintain the heat of the pasta when it arrives at the table. So, you may want to cut down by a minute or so on the actual cooking time. Before draining the pasta, I would set aside approximately 1 – 2 cups of pasta liquid. Slowly add approximately ½ cup to ¾ cup of cooking water to the sauce, but you want it to be creamy and loose, but not liquidy. You won’t need all the water but better to be safe than sorry. Do check for salt halfway through the cooking process.
Return the drained pasta to the pot and slowly add the zucchini pesto. Add more pasta water if too thick. Before pouring the pasta into the serving platter add additional pistachios, lemon zest and a sprinkling of fresh olive oil and stir in. If using the additional fried zucchini mix into the pasta as well. Don’t forget a beautiful cluster of basil and mint leaves on top and serve immediately.
Buon Appetito!
