Spirelli in a Zucchini Walnut Pesto
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 25 minutes
Difficulty Level: Easy
Course: Pasta and noodle
Cuisine: Fusion
Key Ingredients:
Sperelli pasta
Green zucchini
Walnuts
Pinenuts
Garlic
Parmesan cheese
Extra virgin olive oil
Yellow squash
Cherry tomatoes
About Spirelli in a Zucchini Walnut Pesto
Table of Contents
Pesto made differently
with green zucchini instead of basil leaves
- Spirelli pasta 1 cup
- Green portion of zucchini, chopped 1 cup
- Walnuts, roasted and chopped 2 tbsps
- Salt to taste
Step 1.Boil sufficient water in a deep non-stick pan, add salt and spirelli pasta in it and cook till the pasta is cooked al dente.
Step 2.Put walnuts, pine nuts, zucchini, 1 tbsp garlic, 2 tbsps Parmesan cheese and extra virgin olive oil in a grinder and grind to make pesto. Add salt and mix.
Read MoreIngredients
- Spirelli pasta 1 cup
- Green portion of zucchini, chopped 1 cup
- Walnuts, roasted and chopped 2 tbsps
- Salt to taste
- Pine nuts 2 tbsps
- Garlic, chopped 2 tbsps
- Parmesan cheese, grated 4 tbsps
- Extra virgin olive oil 2 tbsps
- Olive oil 3 tbsps
- Medium yellow squash ½
- Cherry tomatoes 3 to 4
- Black peppercorns, crushed to taste
How to Make Spirelli in a Zucchini Walnut Pesto (Stepwise Photos)
Method
- Boil sufficient water in a deep non-stick pan, add salt and spirelli pasta in it and cook till the pasta is cooked al dente.
- Put walnuts, pine nuts, zucchini, 1 tbsp garlic, 2 tbsps Parmesan cheese and extra virgin olive oil in a grinder and grind to make pesto. Add salt and mix.
- Once pasta is cooked, drain well, transfer into a bowl, add 1½ tbsps olive oil and toss.
- Scoop out small balls from yellow squash.
- Heat another deep non-stick pan, add yellow squash and cherry tomatoes and black olives and roast. Add remaining garlic, remaining olive oil, salt and crushed black peppercorns and toss.
- Add pasta and remaining Parmesan cheese and toss.
- Spread pesto on a serving plate, place spirali pasta on it and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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