Pesto Langostino Zucchini and Pasta Recipes
This pesto langostino zucchini and pasta recipe combines tender langostino, fresh zucchini, and vibrant basil pesto for a flavorful, Italian-inspired dinner. Quick, easy, and perfect for any occasion!
Ingredients
For the Pesto Sauce:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts toasted
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
For the Pasta:
- 12 oz pasta linguine, penne, or fusilli
- 1 lb langostino cooked and peeled
- 2 medium zucchinis spiralized or sliced
- 2 tbsp olive oil
- 1/4 cup reserved pasta water
- Optional: Lemon zest fresh basil, grated Parmesan for garnish
Instructions
1. Prepare the Pesto Sauce:
- In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the mixture becomes smooth.
- Season with salt and pepper to taste. Set aside.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Reserve 1/4 cup of pasta water before draining.
3. Sauté the Zucchini:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and sauté for 3-4 minutes until tender but still crisp. Remove from heat and set aside.
4. Warm the Langostino:
- In the same skillet, add the langostino and sauté for 2-3 minutes until warmed through. Avoid overcooking to maintain tenderness.
5. Combine Everything:
- Return the pasta to the pot or a large mixing bowl. Add the pesto sauce and toss until the pasta is well coated.
- Mix in the sautéed zucchini and langostino, ensuring all ingredients are evenly distributed.
- If the mixture is too thick, gradually add reserved pasta water to achieve the desired consistency.
6. Garnish and Serve:
- Divide the pasta among serving plates. Garnish with lemon zest, fresh basil leaves, and a sprinkle of grated Parmesan cheese.
- Serve warm and enjoy!
Notes
- Langostino: Use pre-cooked langostino for convenience. Sauté briefly to avoid overcooking.
- Zucchini: Spiralized zucchini can replace pasta for a low-carb option.
- Pesto Sauce: Freshly made pesto enhances flavor but store-bought works in a pinch.
- Pasta Water: Reserve some pasta water to adjust sauce consistency.
- Serving Tip: Garnish with fresh basil, Parmesan, and a touch of lemon zest for added brightness.