Zucchini Pesto à la Achim

Name: Zucchini Pesto à la Achim
Cuisine: European, Italian, Mediterranean
Ingredients: 500 g pasta; 1 zucchini; 1 shallot; 50 g pine nuts; 1 garlic clove; 150 g creme fraiche; 1 handful of basil leaves; 40 g grated Parmesan; Olive oil; Salt and pepper

1 step

Updated at: Sat, 27 Jul 2024 13:02:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories775.1 kcal (39%)

Total Fat30.5 g (44%)

Carbs100.4 g (39%)

Sugars6.4 g (7%)

Protein23.5 g (47%)

Sodium346.1 mg (17%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gpasta

1zucchini

1shallot

50gpine nuts

1garlic clove

150gcreme fraiche

1 handfulbasil leaves

40ggrated parmesan

olive oil

salt

pepper

Instructions

Step 1

Cut the zucchini and shallot into large pieces and place in a casserole dish together with the garlic clove and pine nuts. Pour a little olive oil over it and season with salt and pepper. Bake in a preheated oven at 400 degrees for 20 minutes. Meanwhile, cook the pasta according to the on the packet and add a small amount of pasta water. Take the zucchini out of the oven and place in a tall container. Now add the creme fraiche, Parmesan, basil leaves and the pasta water. Mix with a hand blender to make a creamy pesto. Add a little more salt if necessary. Mix the pesto with the pasta and enjoy!