Italian veggie pesto pasta

    30 min

    The secret to making this a quick and easy dish is to slice the vegetables thinly - this way it only takes them 5 minutes to cook and they still have a bit of a bite. This Italian pasta dish uses ricotta salata, which is a semi-hard and saltier version of the soft ricotta. Grate the ricotta salata in at the very end of cooking so it doesn't dry out.


    3 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 shallot, finely chopped
    • 2 small courgettes, sliced in half lengthwise, then thinly sliced
    • 4 small tomatoes, quartered
    • 2 small carrots, thinly sliced
    • 1 celery stalk, thinly sliced
    • 4 teaspoons pesto sauce
    • salt, to taste
    • 400g short twisted pasta, like trofie
    • 50g freshly grated ricotta salata or other salty cheese

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a pan over medium heat; add chopped shallot and cook until softened. Add courgettes, tomatoes, carrots and celery; stir to coat in oil and cook for 5 to 6 minutes. Remove from heat but keep warm.
    2. Meanwhile, cook the pasta in abundant salted water until al dente.
    3. When the pasta is nearly cooked, spoon pesto into the bottom of a large serving bowl and stir in a ladle of pasta cooking water. Then drain pasta and add to the pesto. Add cooked vegetables and toss well.
    4. Add a drizzle of olive oil on top of pasta and finish with some freshly grated ricotta salata.

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