Pasta with Zucchini in Lemon Sauce

Pasta with Zucchini in Lemon Sauce

Pasta with Zucchini in Lemon Sauce

The puff pastry bites with pesto, fresh cheese, and savory prosciutto are exquisite for an appetizer and pair perfectly with a glass of white wine.

There’s no appetizer without puff pastry… and it’s no surprise, because if you use ready-made pastry, you can prepare excellent snacks in no time. In today’s version, an aromatic cream is spread on the puff pastry and filled with prosciutto. If there are vegetarians among the guests, half can be prepared without the ham.

The pesto used is slightly modified from the classic “pesto alla genovese.” In addition to basil, this version also includes spicy arugula and pistachios instead of pine nuts. Botanically, these are not nuts, but stone fruits from the pistachio tree, which can live up to 300 years. Good to know: the greener the pistachio, the higher its quality.

Ingredients for about 14 Spirals

Pistachio and Arugula Pesto

  • 1.2 oz of pistachios, toasted and salted, shelled
  • 1 oz of arugula, stems removed
  • 1 handful of fresh basil
  • 1.4 oz of grated Parmesan cheese
  • ½ clove of garlic
  • ½ cup of olive oil
  • ¼ teaspoon of salt

Puff Pastry for the Spirals

  • 1 rectangular puff pastry sheet (11.3 oz)
  • 3.5 oz of plain fresh cheese (e.g., Philadelphia)
  • 3.5 oz of prosciutto
  • Freshly ground pepper

 

Preparation:

Pistachio and Arugula Pesto

  1. Blend all the ingredients until you get a thick pesto.

Puff Pastry for the Spirals

  1. Preheat the oven to 350°F with convection heat.
  2. Mix the fresh cheese with 4 tablespoons of pesto and spread it evenly over the rolled-out puff pastry.
  3. Season with pepper and top with prosciutto.
  4. Roll the puff pastry tightly from the long side. Cut the roll into spirals about ¾ inch wide. Use a sharp knife and avoid pressing too hard while cutting to keep the filling from oozing out.
  5. Place the spirals on a baking sheet lined with parchment paper and flatten them slightly.
  6. Bake for 18-22 minutes in the preheated oven – the baking time may vary slightly depending on the brand of pastry and type of oven.

 

Tip: Drizzle fresh pesto over the baked spirals. The remaining pesto can be stored in an airtight container in the refrigerator for up to 2 days. It’s excellent spread on bread or as a sauce for spaghetti.

Preparation Time: About 50 minutes

See also:

LEMON PESTO PASTA WITH SHRIMP