Spirelli in a Zucchini Walnut Pesto

Spirelli in a Zucchini Walnut Pesto

From   Style Chef

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Type: Fusion

Pesto made differently with green zucchini instead of basil leaves


  • Spirelli pasta 1 cup
  • Green portion of zucchini, chopped 1 cup
  • Walnuts, roasted and chopped 2 tbsps
  • Salt to taste
  • Pine nuts 2 tbsps
  • Garlic, chopped 2 tbsps
  • Parmesan cheese, grated 4 tbsps
  • Extra virgin olive oil 2 tbsps
  • Olive oil 3 tbsps
  • Medium yellow squash ½
  • Cherry tomatoes 3 to 4
  • Black peppercorns, crushed to taste


  • Boil sufficient water in a deep non-stick pan, add salt and spirelli pasta in it and cook till the pasta is cooked al dente.
  • Put walnuts, pine nuts, zucchini, 1 tbsp garlic, 2 tbsps Parmesan cheese and extra virgin olive oil in a grinder and grind to make pesto. Add salt and mix.
  • Once pasta is cooked, drain well, transfer into a bowl, add 1½ tbsps olive oil and toss.
  • Scoop out small balls from yellow squash.
  • Heat another deep non-stick pan, add yellow squash and cherry tomatoes and black olives and roast. Add remaining garlic, remaining olive oil, salt and crushed black peppercorns and toss.
  • Add pasta and remaining Parmesan cheese and toss.
  • Spread pesto on a serving plate, place spirali pasta on it and serve immediately.