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Bowtie Pasta with Zucchini Pesto


  • 1 bag of bowtie pasta
  • 4 small zucchini, chopped
  • 1 1/2 tbsp of capers
  • 1/4 cup of black olives, pitted
  • 1/2 cup of hard ricotta cheese, grated
  • 1 tbsp of fresh chopped basil
  • 1 tbsp of fresh chopped oregano
  • 4 tbsp of olive oil
  • salt and pepper
  • water


  1. Boil salted water for the pasta.
  2. Add to a food processor the zucchini, capers, olives, ricotta, basil, oregano and olive oil.
  3. Process on a high speed until the ingredients are well blended and have the texture of pesto.
  4. Boil the pasta for 8-10 minutes.
  5. Strain the pasta and mix it in a large bowl with the zucchini pesto.
  6. Add salt and pepper to taste.

Serves: 4 persons




Ricotta and Chive Spaghetti


  • 1 bag of fresh fettuccini
  • 10 chives, chopped
  • 3/4 cup of ricotta
  • 2 tbsp of white wine
  • 1/4 cup of pecorino cheese
  • 1 tbsp of grated lemon rind
  • 6 tbsp of olive oil
  • salt and pepper


  1. Boil salted water for the pasta.
  2. Sautee the chives, wine and lemon rind in the olive oil in a large pan over medium heat for 4 minutes.
  3. Boil the fettuccini. Strain the fettuccini and add it the pan with the sautéed lemon rind and chives.
  4. Add the ricotta and the pecorino cheese to the pan.
  5. Simmer everything for 2 minutes on a low heat.
  6. Add salt and pepper to taste.

Serves: 4 persons

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