Thursday, April 9, 2009

Green pasta con pesto di rucola

Homemade Pasta with Fried Cucuzza and Arugula/Rucola Pesto

Discovering a forgotten cucuzza [lauki - lagenaria] in my fridge i decided to use it on some fresh pasta that i was going to make with rucola pesto.
Shallow fried cucuzza, or even better zucchini, according to me goes well as a topping also with tomato sauce.

Ingredients for the rucola (also arugula or rocket) pesto:
  • a small bunch of rucola
  • some shallow fried cucuzza or zucchini
  • 1 garlic clove
  • handful of almonds [peeled] and cashews [not roasted]
  • milk [enough to cover the blades of the blender]
  • 2 spoons ricotta or labneh
  • 1 spoon grated parmigiano reggiano
  • 2 spoons extra virgin olive oil
  1. Remove the stalk from arugula and place the tender leaves in a blender.
  2. Add the fried cucuzza, garlic, almonds, cashews, grated parmigiano and milk [or cream if you like].
  3. Add extra virgin olive oil only when the sauce is removed from the blender. Experts say that extra virgin olive oil when blended becomes bitter. There is no problem for any other kind of oil.
Beware also of bitter almonds, unfortunately i must have got one, so, next time i am going to use cashews only - pine nuts are perfect but not available here.
The milk is not orthodox, but i needed a liquid for the blending and didn't want to use cream, i think milk makes it lighter.

Top the pasta with some fried cucuzza or zucchini.


  1. it looks great although I don't know if I like aragula pesto, maybe too strong?

  2. Yeah it is a bit strong but it depends, if the arugula is kinda baby then it will be okay - do you remember i was making with ricotta? You can start adding few leaves [without stalk] to the basil pesto just to get a new flavor.

  3. I also think that if you boil one or two sliced potatoes with the pasta, the taste will be much milder.



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