While the pasta cooks, hazelnuts, basil, Parmesan and oil are blended into a pesto. And the zucchini is briefly fried and drizzled with a little lemon juice. That way, you have delicious pasta on your plate in under 30 min.
Tomatoes with mozzarella go wonderfully with it.
By the way, if there are any leftovers: the pasta with pesto also tastes excellent the next day in your lunchbox.
Conchiglioni with Lemon Zucchini and Nut Pesto
Ingredients
- 500 g conchiglioni pasta
- 3 small zucchini
- 100 g shelled hazelnuts
- 100 g Parmesan, coarsely grated
- 1 pot basil, large
- 1 clove garlic, optional
- 9 tbsp good olive oil
- 3 tbsp lemon juice
- salt, pepper
Nutrition per serving, approx.: 997 kcal31 g protein98 g carbs54 g fat8 g fiber
Estimates, calculated from the ingredients.
Instructions
- Cut the 3 small zucchini into 0.5 cm thick slices.
- Bring plenty of salted water to a boil for the pasta.
- For the pesto, toast 100 g shelled hazelnuts in a dry pan.
- Let the nuts cool briefly and chop coarsely.
- Cook 500 g conchiglioni pasta according to the package instructions.
- Grate 100 g Parmesan and add about half of it to the nuts.
- Add 1 clove garlic and the leaves of 1 pot basil to the nuts and Parmesan.
- Purée everything together with 8 tbsp oil. Add 2 tbsp of the pasta water and mix. Season with salt and pepper.
- Fry the zucchini slices in a pan with 1 tbsp oil until golden brown.
- Season with salt and pepper and drizzle lightly with 3 tbsp lemon juice.
- Drain the conchiglioni, return them to the pot and toss with the pesto.
- Serve the pesto pasta with the lemon zucchini and sprinkle with Parmesan.
Tips
- With pesto, the exact measurements of the ingredients don’t really matter in the end. Whether you use a little more or less of one thing is entirely up to your taste. Or you let your pantry decide ;-). In the end, you want a creamy pesto that’s easy to stir into the pasta.
- The quickest way to make the pesto is with a food processor (Anzeige). First chop the nuts and half of the Parmesan, then add the other ingredients and blend into a creamy pesto. Then gradually add the pasta water.
- Storage: The pasta keeps in the fridge for 2 to 3 days; only the hazelnut pesto is worth freezing.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Conchiglioni with Lemon Zucchini and Hazelnut Pesto
Can I use other nuts for the pesto?
Yes, exact amounts don’t matter much for pesto. Instead of hazelnuts, walnuts or almonds work too. Toast them in a dry pan first. Another variation is my savory pumpkin seed pesto.
Why add pasta water to the pesto?
The starch in the pasta water makes the pesto creamier. That way it’s easier to stir into the pasta. Add the water a little at a time.
Which pasta can I use instead of conchiglioni?
Any short pasta, such as orecchiette, penne or farfalle. Shell pasta holds the pesto especially well, though.
How long does the conchiglioni with lemony zucchini and hazelnut pesto keep?
Leftovers keep in an airtight container in the fridge for 2 to 3 days. Reheat the pasta in a skillet with a splash of water. Refresh it with a little lemon zest and olive oil. It’s also tasty cold as a pasta salad.
Can I freeze the conchiglioni with hazelnut pesto?
I wouldn’t freeze the finished pasta dish, because the pasta and zucchini turn soft. You can freeze the hazelnut pesto in portions for about 3 months, though. Thaw it in the fridge and toss it with freshly cooked pasta.
