There are a gazillion ways to do pesto, here's a verdant riff on the no-cook sauce. This bucatini with pesto of zucchini, mint, and avocado is just as delicious cold or at room temperature as it when the pasta is fresh off the stovetop. A minty backbone undercuts the bright flavor, resulting in an enjoyable antidote of sorts to the August heat.
Bucatini With Pesto of Zucchini, Mint, and Avocado
Photo: Guido Barbagelata
Recipe Davide Brovelli
Skill Level Easty
Cooking Time 35 minutes
Ingredients for 4 servings
12 oz./360 g. bucatini
2 zucchini
1 ripe avocado
3 ⅓ Tbsp./50 g. mint
4 tsp./20 g. Parmigiano Reggiano DOP, grated
2 tsp./10 g. pine nuts
lemon
ice
extra-virgin olive oil
salt
peppercorns
Bring a pot of salted water to a boil. Add salt. Cook the bucatini. In the meantime, fill a bowl with water and ice. When the bucatini is al dente, drain and then add to the ice water to stop cooking. Next, drain the bucatini well, taking care to eliminate all excess water.
Bring another pot of water to a boil. Add salt.
In the meantime, cut the zucchini into very thin strips, then into thinner spaghetti-like strands using only the green part. Save the remaining zucchini bits for the pesto sauce.
Dip the zucchini strands in boiling salted water and drain immediately. Next, blanch the zucchini set aside for the sauce in boiling salted water, then drain. Measure about 3½ oz./100 g and set aside.
Separate the mint leaves from the stalks, keeping only the leaves. Blend the mint leaves with the zucchini, grated Parmigiano, 2-3 oz./70‐80 g. olive oil, pine nuts, and salt, obtaining a consistent pesto. Clean the avocado and blend it with the juice of ½ lemon, 1 Tbsp. oil, salt, and pepper, obtaining a smooth sauce.
Season the pasta with the mint pesto, then mix it with the zucchini strands. Serve it completing with the cream of avocado and coarsely ground pepper.