Spaghetti with Zucchini and Basil Sauce

Pasta dishes are always a good idea!

The recipe for this sauce comes from Liguria, where it is called Pesto alla genovese – after the pestle of the mortar in which it was originally prepared (pesto translates as pestle). Today, this work is done effortlessly by the hand mixer, the once lengthy preparation is reduced to a few moments. By the time the spaghetti is cooked (al dente, i.e. with a bite), the sauce is ready.

A specialty of the region is “trenette al pesto,” spaghetti-thin ribbon noodles cooked with bean pods and potatoes, cut into pommes-frites-thick sticks, and finally mixed with the bright green basil sauce. We modified the recipe a bit and mixed zucchini cut into spaghetti-fine strips into the pasta instead – it makes things more mushy, lighter and fresher. To get as much green from the skin as possible to add color to the dish, use small zucchini – or possibly use the light interior elsewhere! 1. cook the spaghetti in sufficiently salted water (basic rule: per 100 grams of pasta 1 l of water and 1 heaped tsp of salt!) until al dente (approx. 8 min).

In the meantime, shave off the skin and the outer pulp of the zucchini lengthwise (!) in spaghetti-fine strips – the fastest way is with a julienne cutter. Otherwise, work with a peeler or a cucumber slicer, pack the slices on top of each other and cut them with a large kitchen knife.

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