Cold pasta with courgettes, prawns and basil pesto
Published on 3 July 2026
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Because of the intense heat, I decided to prepare this pasta ahead to eat cold, although it is delicious hot too. I always make extra because it is even more flavourful the next day. Use whichever short pasta shape you prefer; if eating it hot, spaghetti or linguine work too. If you have time, make your own pesto. If you do not like garlic, omit it; ready-made pesto without garlic is also available.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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- Step 1 of 9
I cook the farfalle al dente in salted water. Meanwhile I cut the courgettes into strips.
- Step 2 of 9
I put oil and a chopped garlic clove in a frying pan, fry gently and add the courgettes.
- Step 3 of 9
I add salt and pepper and cook quickly, keeping the courgettes a little crisp, then check the seasoning.
- Step 4 of 9
I cut the prawn tails into pieces, leaving 4 to decorate.
- Step 5 of 9
I add them to the cooked courgettes, let them absorb the flavour for 1 minute and turn off the heat. I drain the pasta, transfer it to a bowl with the pesto and mix.
- Step 6 of 9
I add the courgettes and prawns and combine everything.
- Step 7 of 9
I leave everything to cool before serving.
- Step 8 of 9
When serving, I grate in the lemon zest and decorate with a sprig of basil.
- Step 9 of 9
I finish with a drizzle of oil.
Original source: https://incucinaconlilly.com/2026/07/03/pasta-fredda-con-zucchine-code-di-gamberi-e-pesto-al-basilico/