Basil Brown Butter Zucchini Pasta with Sage Pesto
Basil Brown Butter Zucchini Pasta with Sage Pesto. Ok you guys seriously need this pasta for spring or for summer or for literally whenever. It’s coated in a sage pesto and tossed with basil brown butter zucchini rounds. The key is to serve this pasta dish alongside fresh burrata and give it a heavy sprinkle of red pepper flakes. Herby, buttery goodness !!
This week I was super inspired to do a zucchini pasta. I wasn’t sure exactly what it would be at first, but I knew I wanted to use zucchini. When I was coming home from the shore last Sunday I stopped at our local farmers market. I wanted to pick up some fresh fruits and veggies to use throughout the week. I saw the zucchini and for some reason knew I wanted to make a zucchini pasta one night.
While we were down the shore over the weekend, I was looking through some of our old posts from last summer. I was trying to get warm weather inspiration and ideas for this weeks dinners. I came across a zucchini and pesto pasta that we made last May, so when I saw the delicious, fresh zucchini at the farm that was the dinner that came to my mind.
So, yes, this recipe is similar to the one we made last May, but we made it a liiiittle different this time. We used a sage based pesto to change things up. We also used a basil brown butter to coat the zucchini. It came together so nicely. And it’s super perfect for warm weather nights in the spring and summer because it’s light, it’s fresh, and it’s vibrant.
I am so excited for all the fresh farm fruits and veggies this summer. Last summer we went almost every weekend to buy fresh produce and it was always so delicious. We were always making something with the veggies for dinner like skewers or grilled veggie platters or pasta dishes like this one. I can’t wait to continue going to the farm for fresh produce ALLLL summer long. Cheers to better weather foods !!
Ingredients
2 medium zucchinis; sliced into rounds
1/4 cup butter
salt and pepper
1/2 fresh basil leaves; chopped
1 pound linguine
8 ounces burrata
For the Pesto
1 cup fresh sage leaves
1 cup basil leaves
2 cloves garlic minced
1/2 cup pine nuts
1/2 cup grated parmesan
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup olive oil
Directions
Heat the butter in a large skillet. Add the sliced zucchini. Sprinkle with salt and pepper. Cook stirring occasionally until zucchini is caramelized. Remove from heat. Add the basil and stir to incorporate. Set aside.
Make the Sage Pesto. Add the sage leaves, basil, garlic, pine nuts, parmesan, salt, and white pepper to the bowl of a food processor. Pulse until combined. Turn to high speed setting and slowly pour in the olive oil.
Cook the pasta. Drain, saving 1 cup of pasta water. Transfer to the skillet with the zucchini. Top with the pesto and toss to combine. Serve topped with burrata and fresh basil leaves.
