Tortiglioni With Zucchini Pesto Recipe

Name: Tortiglioni With Zucchini Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head broccoli, cut into florets, stems reserved for another use; 12 oz tortiglioni or rigatoni pasta; 1 pkg frozen peas (10 oz); 1/2 cup sliced hazelnuts or pine nuts; 1/2 cup shaved Parmesan cheese; 1/4 cup chopped fresh mint leaves; 1 None small zucchini, roughly chopped; 5 tbsp olive oil; 4 slices prosciutto, cut in half; 1 tsp crushed red pepper flakes (optional)

Servings: persons

1 head broccoli, cut into florets, stems reserved for another use
12 oz tortiglioni or rigatoni pasta
1 pkg frozen peas (10 oz)
1/2 cup sliced hazelnuts or pine nuts
1/2 cup shaved Parmesan cheese
1/4 cup chopped fresh mint leaves
1 None small zucchini, roughly chopped
5 tbsp olive oil
4 slices prosciutto, cut in half
1 tsp crushed red pepper flakes (optional)

1
Cook the broccoli in a large pot of boiling salted water for 4 mins. Remove using a slotted spoon to a large bowl. Cook the pasta in the same water according to the package directions, adding the peas during the last 1 min.
2
Meanwhile, toast the hazelnuts in a dry skillet for 2-3 mins, stirring often, until golden. Remove from the pan. Drain the pasta and peas, reserving 1/2 cup cooking water. Place most of the toasted hazelnuts, 1/4 cup Parmesan, the mint, zucchini and 4 tbsp olive oil in a food processor. Blend until smooth, adding enough of the reserved cooking water to make a pesto sauce.
3
Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the prosciutto and fry for 3-4 mins until crisp. Add the pasta, peas and pesto to the broccoli and toss well. Divide among four bowls and sprinkle with the remaining hazelnuts and Parmesan. Add the prosciutto, dust with the red pepper flakes, if using, and serve.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head broccoli, cut into florets, stems reserved for another use, 12 oz tortiglioni or rigatoni pasta, 1 pkg frozen peas (10 oz), 1/2 cup sliced hazelnuts or pine nuts, and more.

Yes, Tortiglioni With Zucchini Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortiglioni With Zucchini Pesto

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