Pasta with sundried tomato pesto, crunchy courgettes, and walnuts.

The strong taste of dried tomatoes complements the light taste of the ricotta and courgettes. This is a quick and easy dish that everyone will love!

Ingredients

Orecchiette or other pasta 200 gr

sundried tomatoes in oil 7

ricotta 70 gr (or other cream cheese as you like)

grated Parmigiano cheese 40 gr

courgettes 2

walnuts 40 gr

basil 2 or 3 leaves

extra virgin olive oil 2 tbsp

salt and pepper

Equipment

Non-stick frying pan, chopping board, knife, large sauce-pan.

Preparation

Bring water to a boil for the pasta.

Meanwhile, wash the courgettes, cut them into small cubes and sauté in a pan with extra virgin olive oil until they are softened but still firm. Set aside.

In a blender, combine sundried tomatoes, ricotta, grated Parmigiano, walnuts, oil, salt and pepper.  Mix everything together to get your pesto.

Cook the pasta al dente, keep a cup of the cooking water, then drain. Mix with the pesto, courgettes (keep some aside for topping), hand-chopped basil leaves, and cooking water.

Serve and enjoy this delicious and easy dish.

Tips

Courgettes can be replaced with aubergines.

You can use sundried tomato pesto and directly mix inside the blender with the ricotta and walnuts.