Earlier this week I had the most uncontrollable pesto craving.
I don’t know what happened. I was just sitting in the office one day when it struck me. It was like tiny pesto gods had inception-ed my mind.
Meanwhile, in a galaxy far, far away, the zucchini gods were plotting a similar plan.
The incident occurred shortly after the pesto episode. I had no choice. Zucchini and pesto for supper it was.
As soon as the workday ended, I biked promptly to the nearest grocery store, eager to get these two foods in my stomach as fast as I could. Pesto and zucchini were purchased and happiness was almost within my grasp. I was going to buy fresh Parmesan to load on top of my pasta, before realizing that a small block cost approximately one hour’s worth of pay. One day my cheese purchases will put me in the poorhouse, but that day has not yet come.
Aside: Let me take a quick moment to discuss a very serious health condition. People with PSGSBS (painfully slow grocery store browsing syndrome) should be avoided at all costs. Those stricken with this condition tend to come out immediately during post-office work hours and insist on standing in the middle of aisles, in front of the bananas, and in the baking section. Seriously, I have no patience for grocery store pondering, and dodge the PSGSBS’ as fast as I can. I still have my helmet on from biking, so if any of them get rabid I can escape unharmed.
Since the grocery store sold out of bowtie pasta (I saw a PSGSBS carrying three bags in her cart…), I settled on making my dish with linguine. I had a whole pile of it lying around and decided it was time it made its dinner debut.
This was another one of those infamous “Hilary doesn’t really know what she’s doing” meals, hence the inclusion of plain yogurt in the sauce. It was a miracle that it worked out (to be fair, a quick Google search showed that I wasn’t completely crazy.. apparently pesto and yogurt sauce is a thing).
Dinner ended with an incredibly happy Hilary and a completely satisfied pestocchini craving. Major omnomnoms.
PS: seriously, this was so good and was so fast to make!!
PPS: I am THE WORST at estimating how much pasta I need. I made enough pasta to feed an Italian army. There is still some in the fridge that I have been picking at for snacks. Yes, I eat cold pasta as a snack. Resume head shaking.
PPPS: I really love these pictures.
Recipe: Linguine with a creamy pesto, yogurt and zucchini sauce
– Enough linguine (or any other type of pasta) for four servings
– 1 tsp olive oil
– 1 1/2 zucchini, chopped into bite size pieces
– Salt and pepper, to taste
– 175 g plain yogurt
– 4 tbsp pesto
– 3/4 cup parmesan cheese
– 1 tsp flour
– 1 tbsp fresh basil, chopped
In a large pot of salted boiling water, cook pasta.
Meanwhile, in a non-stick skillet, heat oil over medium heat. Add chopped zucchini, salt and pepper and fry until semi-softened, about 7 minutes. Add yogurt and pesto and stir until combined. Add 1/4 cup Parmesan cheese. Add flour and allow sauce to simmer for 15 minutes, stirring frequently until it thickens.
In pan, combine sauce with strained pasta. Toss until the pasta is coated in the sauce. Sprinkle with remaining Parmesan cheese and garnish with basil.
Makes four servings (and the best work lunches ever).
8 thoughts on “Linguine with a creamy pesto, yogurt and zucchini sauce”
PSGSBS should be a medical term.
It can go in the medical journals right next to PSCTWS (painfully slow Carleton tunnel walking syndrome)!
Grocery store need to have lanes like the moving walkways at the airport: “stand” on one side, “walk” on the other.
I make a similar dish with goat cheese, but I never thought of using yogurt! I’ve seen creme fraiche mixed with pasta, too. It sounds like a delicious mix and something my husband would even eat if I grated the zucchini.
Hahaha, I like the way you think!
Ooo, goat cheese would have been delicious too. I used yogurt mostly because it was less expensive, but goat cheese would have been decadent beyond belief! I LOVE zucchini, and I’m sure if you grated it up than your husband would never notice :) Thanks for the comment!
Got here from Tastespotting and this looks delicious!! I’m wondering how it might work with the zucchini sliced into ribbons– so you could twirl the linguini and the zukes all at once around your fork? Just a thought. The photos are beautiful, too– well done!!
Hi Laura, thanks for your comment!
Zucchini ribbons would probably have been gorgeous. I actually have no idea how to slice them that way, but I will have to investigate for next time. I think I actually saw a Tastespotting post about zucchini spaghetti. the other day..
Making my pasta dishes look photo-presentable is always a work in progress, so I’m really glad you like them!
This sounds like a perfect and light summer recipe! Zucchini ribbons are so easy and look amazing! Just take your favorite peeler for carrots or potatoes and take it to zucchini!
Also I am very familiar with PSGSBS–try shopping in the narrow aisles of UWS Fairway in NYC! You have to get in a certain mind set before even entering the store!
The Dinner Belle for KimberlyBelle.com
Aww, shucks, thanks! It was so easy to make, which was perfect, considering I probably couldn’t have gone another minute without my pesto fix. You folks have been giving me rave reviews about zucchini ribbons – I’ll just have to try them sometime this week!
Down with PSGSBS-ers! There should be a special grocery store just for them.
Thanks so much for your comment :)