Region: Liguria

Penne with Pesto & Zucchini





Serves 6

500 g penne

2 kg zucchini

grated parmesan



20 g pistachios

50 g pine nuts

2 garlic cloves

50 g basil leaves

100 ml olive oil

75 g grated parmesan






Wash and trim the zucchini, quarter them and then cut into pieces about the same size as the penne, season with salt and allow to drain in a strainer for about half an hour.

In a pan heat 3 tbsp oil, brown the zucchini, add a tbsp of water and allow them to soften, taking care not to burn them.

Remove from the pan and set aside.

In a blender, combine the pistachios, pine nuts, garlic, basil, cheese, and enough oil to reach the desired consistency.

Add salt an dpepper to taste.

Cook the pasta, drain, and stir through first the pesto, then the zucchini.

Serve with a side of extra parmesan.



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