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Pasta Gyda Zucchini a Pesto Bathdy

Pasta Gyda Zucchini a Pesto Bathdy

Name: Pasta With Zucchini and Mint Pesto
Yield: 4
Cuisine: Italian
Ingredients: Pasta: 350 g; Zucchini: 400 g; Mint: 6 leaves; Basil: 6 leaves; Parsley: 1 little bunch; Parmesan cheese: 40 g grated; Garlic: 1 clove; Salt: to taste; Black Pepper: to taste; Extra Virgin Olive Oil: to taste

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cynhwysion

addasu dogn:

	350 g pasta
	400 g zucchini
	6 dail mint
	6 dail Basil
	1 little bunch persli
	40 g gratio caws Parmesan
	1 ewin garlleg
	i roi blas halen
	i roi blas Pupur du
	i roi blas Extra Virgin Olew Olewydd

Marciwch y rysáit

Mae angen i chi Mewngofnodi neu cofrestru i nod tudalen / hoff cynnwys hwn.

Nodweddion:

Cuisine:

Eidaleg

20
Digon 4
hawdd

cynhwysion

350 g pasta
400 g zucchini
6 dail mint
6 dail Basil
1 little bunch persli
40 g gratio caws Parmesan
1 ewin garlleg
i roi blas halen
i roi blas Pupur du
i roi blas Extra Virgin Olew Olewydd

cyfarwyddiadau

Mae mintys a zucchini yn gyfuniad sydd bob amser yn gweithio, mewn gwirionedd mae'n glasurol i roi ychydig o ddail o'r aromatig hwn ar zucchini wedi'i grilio. This combination can also be successfully replicated as a sauce for pasta. Zucchini and mint pesto is an excellent base for a very fragrant and summery vegetarian first course. The quantity of mint can be adjusted as desired, thus obtaining a more or less aromatic pesto.

We have already talked about pasta with zucchini, presenting a summer condiment based on zucchini and stracciatella, now let’s see another variant of the season, there are so many recipes with zucchini, even among first courses.

Pasta with mint and zucchini pesto is very simple to prepare and to have a perfect result it will be enough to follow two simple rules: use fresh, sweet and tasty zucchini and make a generous and very creamy pesto (adding cooking water if necessary). Obviously, with freshly picked zucchini in the garden, if chosen the right size, success is guaranteed.

camau

1 Done	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 Done 10	In a large pan, brown the minced garlic clove with 3 tablespoons of oil. Then add the zucchini, add salt and cook for about ten minutes, adding a little water if necessary. As soon as they are completely cooked, turn off.
3 Done	Bring plenty of salted water to a boil and cook the pasta.
4 Done	Yn y cyfamser, transfer the zucchini and their cooking juices to a blender. Add the mint, all the other aromas, washed and dried, the Parmesan and blend until you get a smooth and homogeneous cream. Taste and adjust with salt, oil and pepper as needed. Extend the pesto with a few tablespoons of cooking water until it reaches a fluid and full-bodied consistency.
5 Done	As soon as the pasta is cooked, drain it and season it with the zucchini and mint pesto. Serve this vegetarian first course very hot.