Il Cucinologo
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Passatelli with Zucchini Pesto

17/11/2023

Passatelli are a traditional dish from Emilia-Romagna, usually served in broth, but they can also be proposed in a dry version with different seasonings. In this version we will pair them with a zucchini pesto in the Italian style. Here is the recipe:

Ingredients

  • 100 g breadcrumbs
  • 100 g grated Parmesan
  • 2 eggs
  • Nutmeg, to taste
  • Salt, to taste
  • 2-3 medium zucchinis
  • Garlic, 1 clove
  • Extra virgin olive oil, to taste
  • Fresh basil
  • Almonds or pine nuts, to enrich the pesto (optional)
  • Water or vegetable broth for cooking the passatelli

Preparation

  1. Start by preparing the passatelli: in a bowl, combine the breadcrumbs, Parmesan, a pinch of salt and grated nutmeg. Add the eggs and work the dough until it is homogeneous and compact.
  2. When the dough is ready, let it rest while you prepare the pesto.
  3. Wash and cut the zucchinis into rounds. In a pan, lightly sauté a clove of garlic in extra virgin olive oil and then add the zucchinis.
  4. Cook the zucchinis until they are soft, then remove the garlic and transfer the zucchinis to a blender. Add fresh basil, a pinch of salt and a drizzle of extra virgin olive oil. If you want a richer pesto, you can also add almonds or pine nuts. Blend until you get a smooth and homogeneous cream.
  5. Bring water or vegetable broth to a boil in a large pot. Meanwhile, form the passatelli with the appropriate tool or with a potato ricer with large holes, squeezing the dough directly into the boiling water.
  6. Cook the passatelli for about 2-3 minutes, until they rise to the surface, then drain them with a slotted spoon.
  7. In a pan, gently heat the zucchini pesto and add the drained passatelli, tossing briefly to combine the flavors.
  8. Serve the passatelli with zucchini pesto hot, with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil raw.

Trivia

The term “passatelli” probably derives from passing the dough through a potato ricer or a special tool, the traditional utensils used to give these gnocchi their characteristic shape. They are a simple dish but rich in flavor and represent a valid alternative to fresh pasta.