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Pesto Langostino Zucchini Pasta

A delightful blend of pesto, langostino, and zucchini mixed with high-quality pasta for a delicious Mediterranean experience.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup fresh basil leaves
  • 3–4 garlic cloves, peeled and minced
  • 1 pound langostino tails
  • High-quality pasta (e.g., linguine or fettuccine)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/2 cup Parmesan cheese, grated
  • Fresh zucchini, sliced or diced as needed

Instructions

  1. Make the pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil until smooth.
  2. Cook the pasta according to package instructions until al dente.
  3. In a pan, sauté langostino with a little olive oil until fully cooked.
  4. Add sliced zucchini and cook until tender.
  5. Combine the pasta with the pesto, langostino, and zucchini, mixing well.
  6. Serve immediately with additional Parmesan cheese if desired.

Notes

Experiment with different pasta types and adjust seasonings to personal taste. Serve with a side salad or garlic bread for a complete meal.

  • Author: mrrachidmohssine
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Pescatarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: pasta, pesto, langostino, zucchini, Mediterranean, homemade, seafood, quick meal, Italian cuisine