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Pasta Miaraka amin'i Zucchini sy Mint Pesto

Pasta Miaraka amin'i Zucchini sy Mint Pesto

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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Fangaro

zatra Servings:

	350 h Paty
	400 h Zucchini
	6 ravina mint
	6 ravina Basil
	1 little bunch persily
	40 h grated Parmesan fromazy
	1 jirofo Tongolo gasy
	tsy hanandran-javatra Salt
	tsy hanandran-javatra Black Pepper
	tsy hanandran-javatra Extra Virgin Olive Oil

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Toetoetra:

Cuisine:

Italiana

20
manompo 4
Tsotra

Fangaro

350 h Paty
400 h Zucchini
6 ravina mint
6 ravina Basil
1 little bunch persily
40 h grated Parmesan fromazy
1 jirofo Tongolo gasy
tsy hanandran-javatra Salt
tsy hanandran-javatra Black Pepper
tsy hanandran-javatra Extra Virgin Olive Oil

Toro-lalana

Ny Mint sy ny zucchini dia fitambarana izay miasa foana, mahazatra raha ny marina ny mametraka ravina vitsivitsy amin'ity aromatika ity amin'ny zucchini natono. 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.

dingana

1 vita	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 vita 10	Ao amin'ny lapoely no lehibe, 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 vita	Bring plenty of salted water to a boil and cook the pasta.
4 vita	Nandritra izay fotoana izay, 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 vita	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.