Zucchini pesto with pappardelle pasta and almonds

This Zucchini pesto with pappardelle pasta is a fantastic showcase for fresh summer food. Awesomely delicious, quick and super easy to make!

You will need

  • Large pot
  • Large frying pan
  • Hand blender
  • Colander
  • Roasting tray
  • Large jug


Serves 4
  • 450 g ( 1 lb) dry pappardelle pasta
  • 30  g (1 oz) whole almonds
  • 30 g (1 oz)  grated parmesan cheese

For the zucchini pesto

  • 2 medium size zucchini, washed
  • 40 g (1 1/2 oz) almond flakes
  • 2 tbsp of olive oil
  • 2 fresh basil sprigs
  • 2 garlic clove, roughly chopped
  • 1 tsp of salt
  • Pinch of freshly ground black pepper


  • Fresh basil leaves

Preparation Method

45 minutes
  1. To make zucchini pesto Preheat the oven to 170˚C/Gas Mark 3.
  2. Cut zucchini into small chunks and place them on a large roasting tray together with garlic. Seasoning with salt and freshly ground black pepper. Roast in the oven until al dente for about 15-20 minutes.
  3. Scrape everything from the roasting tray into a large jug. Add fresh basil, olive oil, almond flakes, salt and freshly ground black pepper. Using a hand blender blitz all ingredients until well combined and set aside till needed.
  4. Cook pappardelle pasta in a large pot of boiling salted water until al dente.
  5. While the pasta is cooking, heat the zucchini pesto in a large frying pan over medium heat.
  6. Drain the pappardelle pasta using a colander and place straight away into the pan. Stir through the zucchini pesto, when pasta is well-coated divide into portions.
  7. Sprinkle over grated parmesan cheese and whole almonds, finish with fresh basil leaves. Serve straight away.

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