Maccheroni pasta with a courgette and ricotta pesto sauce

Homemade macaroni pasta combined with a courgette and walnut pesto make for an inviting and tasty dish. The beautiful green color and creaminess of this pesto make it perfect for a quick, healthy lunch for the whole family. Choose the best quality seasonal courgettes and make sure you keep the flowers for another recipe. Then buy yourself some lovely fresh ricotta and macaroni pasta - unless you can make the latter yourself! For the rest it more or less makes itself! All you have to do is get a few walnuts, a little parsley (which you should always have in the fridge) and your pesto with courgettes and ricotta will be ready in no time!


  • maccheroni 500 grams handmade
  • courgettes 4 fresh courgettes
  • ricotta cheese 50 grams
  • walnut kernel 50 grams
  • caciotta cheese 20 grams grated
  • Pecorino sheep's cheese 10 grams grated
  • salt
  • garlic 1 clove
  • bay leaves a bay leaf
  • parsley
10 minutes Total time
10 minutes Active time
Serves 3 persons
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Cut the courgettes into rounds and fry them in a pan with a little extra virgin olive oil, a clove of garlic and a bay leaf. When they are just cooked and then cooled, blitz them them with the ricotta, the grated cheeses - in quantities to your taste - the walnuts, a little fresh parsley, a pinch of salt and two tablespoons of water. The resulting pesto should be mixed with your handmade macaroni pesto.

Adjust the quantity of the grated cheeses according to taste, so as to get a more or less strong-tasting pesto!
Maccheroni often comes cooked and served together with orecchiette pasta: if so, the combination is known as "maritati".

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