Zucchini with prawns (or shrimps) is a classic Italian combination served all over Italy, but especially in the South, where seafood is abundant and zucchini grow easily under the hot southern sun. This is an ideal summer dish when both zucchini and basil are at their peak, and we all often turn to lighter pasta dishes, as opposed to heavier meat based ragu’ pastas often eaten in cold, winter months. This dish comes together super quick, in under 30 minutes, so it’s the perfect week-night dinner, when everything else seems like too much work during hot days! In this dish, we create a delicate pesto with the zucchini and dress some wonderful mostaccioli or ziti pasta. To make the prep easier on yourself, purchase peeled and deveined prawns or shrimp. Your fishmonger is there to help and will be happy to assist you.
Pasta with Zucchini Pesto and Prawns
2 medium zucchini
½ teaspoon salt, plus additional for salting the pasta water
1/3 cup pine nuts
5 basil leaves
½ cup Parmesan cheese
½ cup extra virgin olive oil + 2 additional tablespoons
1 lb mostaccioli or ziti pasta
1 garlic clove, minced
1 lb prawns, peeled and deveined
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