Ingredients for 4 person:

  • 250 gr of Basil Fettuccine
  • 3 3 cloves of garlic
  • 80 gr of Basil leaves
  • 20 gr of pine nuts
  • 30 gr of Parmigiano Reggiano
  • 3 tbsp of ricotta cheese
  • extra virgin olive oil
  • salt
  • 1/2 zucchini
Taste egg fettuccine


Remove the core from the garlic.  Clean the basil leaves and dry them with a dry cloth.  Then, put garlic, basil, pine nuts and Parmigiano Reggiano in a food processor, add a cup of coffe of extra vergin olive oil, salt to taste and chopped until the creamy have the texture of the classic pesto.

Put half of the pesto in a glass jar covered with extra virgin olive oil, then store it in the fridge..
Clean the zucchini, cut into cubes, put it into the remaining pesto and continue to chop. Add 3 tbsp of ricotta cheese and mix.

Cook the Basil Fettuccine Filotea in plenty of salted boiling water, drain the egg pasta and toss it with the pesto.

Serve with a sprinkling of Parmesan cheese and enjoy!

Buona appetito!

Ringraziamo Katia Biundafoodblogger barese di Cucinare insieme a te, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.