Garganelli Pasta with zucchini pesto and prawns

 

 

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Garganelli Pasta with zucchini pesto and prawns

By 10/07/2014

Pasta, pasta and more pasta.

An Italian without his daily dose of pasta will soon have withdrawal symptoms which will promptly need to be fixed with a generous bowl of spaghetti, penne, fusilli, maccheroni, paccheri, farfalle  and so on and on...
Well who can recollect them all? Pasta comes in so many forms and shapes and it is so versatile with all the sauces you can make with it.

And talking about pasta types : ever heard or tried garganelli before?

If you have never had it then you should give it a go. This "penne-like" pasta with prominent perpendicular ridges is typical of Emilia Romagna and it is made with eggs so it is more filling than normal pasta.

The most popular sauces for garganelli are ham and peas and a rich sausage-meat sauce.

But today I was just not in the mood for meat so a light and delicate zucchini pesto with almonds with juicy prawns + cherry tomatoes made the perfect dish for the whole family.

 

particular, in garganelli the ridges are perpendicular, rather than parallel, to the length, and there is a visible seam. - See more at: http://www.pulcetta.com/2013/01/handmade-garganelli.html#sthash.GmcKBVPr.dpuf
particular, in garganelli the ridges are perpendicular, rather than parallel, to the length, and there is a visible seam. - See more at: http://www.pulcetta.com/2013/01/handmade-garganelli.html#sthash.GmcKBVPr.dpuf

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes

Instructions

Wash the zucchini, cut them into quarters longways and remove the middle bit which can often have little seeds

courgettes

Chop the zucchini and put them in a bowl with one garlic clove, grated Parmesan cheese, almonds, pine nuts, a pinch of salt, basil leaves and mint.

pesto ingredients

Whiz and reduce into a puree. Add 5 tbsp of olive oil slowly whilst you whiz it.

courgettes pesto

In a pan put a tbsp of olive oil and stir fry 2 garlic cloves with the halved cherry tomatoes. Add salt, toss for 5 minutes then add the cleaned prawns and cook for a further 3 to 4 minutes until the prawns have cooked.

Zucchini and prawn pasta recipe

Cook the pasta al dente in salty water and when you drain it leave a little cooking water in the sauce pan. Add the pesto and the prawns with the tomatoes and stir well with the pasta.

You can chop some almonds or pinenuts and sprinkle them over the pasta when you serve it.

Zucchini and prawn pasta recipe

Zucchini and prawn pasta recipe

I'm sending this to Sally at My Custard Pie who is hosting "Simple and in Season" this month on behalf of Ren Behan  and to Cooking with Herbs hosted by Karen at Lavender and Lovage.

 

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8 Responses to Garganelli Pasta with zucchini pesto and prawns

  1. Dottie Sauchelli Balin

    Dear Alida,
    What a colorful recipe this one is! It reminds me of the Italian flag, red, white, and green. I totally understand what you mean about pasta. My mom and I could really go through withdrawal if we don’t get our pasta fix…This dish a great way to enjoy so many flavors. I love garganelli pasta and with this recipe it is a perfect match. Thanks for sharing, Alida…I always love to vist you as you have such wonderful recipes…Have a great night/day! Dottie 🙂

  2. Karen

    GORGEOUS! And lovely photos too! Thanks for adding this recipe to Cooking with Herbs for July! Karen

  3. Louise

    HI Alida,
    There are so many forms of pasta and I have heard of many of them, not to mention “sampling” them also but, I have never heard of Garganelli. Whenever we had pasta with peas I think we had tubettini. I will have to look for it. I LOVE that sauce you “whizzed” up. The dish does look so enticing. A wonderful change from a meat sauce. I’m sure it tastes delicious! Thank you so much for sharing, Alida…

  4. Pingback: Cooking with Herbs: A Virtual Herbal Cookbook & Round-Up of Recipes!

  5. Pingback: Simple and in Season summer round up (July entries) | My Custard Pie

  6. Sally - My Custard Pie

    Thank you so much for entering Simple and in Season. The round up is now published and this recipe adds a vibrant dash of tasty seasonal colour. Perfect.

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