Pasta with zucchini pesto

Ingredients

• Short pasta (such as ditalini or mini penne)100 g
• Medium zucchinis200 g
• Fresh basil4 leaves
• Parmigiano Reggiano PDO aged 30 months20 g
• Extra virgin olive oil15 ml

Allergens

Gluten, Milk

Method

1. Thoroughly wash the zucchinis, trim the ends, and cut into uniform cubes of about 1 cm.
2. Steam the zucchinis for approximately 8-10 minutes until they are very tender to the touch.
3. Bring a pot of water to a boil without adding salt, as required for the specified age group.
4. Cook the pasta according to the package instructions, ensuring the texture is soft and easy for a toddler to chew.
5. While the pasta is cooking, place the steamed zucchinis, washed basil leaves, Parmigiano Reggiano, and extra virgin olive oil into a blender jar.
6. Blend the ingredients until a smooth and consistent cream is formed; if necessary, add a tablespoon of pasta cooking water to adjust the texture.
7. Drain the pasta while keeping it slightly moist and transfer it to a warm bowl.
8. Season immediately with the zucchini pesto, stirring well to incorporate the cream.
9. Check that the pasta temperature is suitable for consumption (around 37°C/98°F) before serving.