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Pasta nrog Zucchini thiab Mint Pesto

Pasta nrog Zucchini thiab 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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	350 g Nplej zom
	400 g Zucchini
	6 nplooj ntoo mint
	6 nplooj ntoo Zaub txig theem
	1 little bunch Zaub txhwb qaib
	40 g grated Parmesan cheese
	1 clove Qej
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	saj Txob
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Cuisine:

Italian

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350 g Nplej zom
400 g Zucchini
6 nplooj ntoo mint
6 nplooj ntoo Zaub txig theem
1 little bunch Zaub txhwb qaib
40 g grated Parmesan cheese
1 clove Qej
saj Ntsev
saj Txob
saj Xyuas kom nkauj xwb tus txiv roj roj

Qhia

Mint thiab zucchini yog thaum lawv tseem ua haujlwm, Nws yog classic qhov tseeb muab ob peb yoojyim ntawm no aromatic rau grilled zucchini. 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.

Ruam

1 Ua li cas	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 Ua li cas 10	Nyob rau hauv ib lub yias loj, 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 Ua li cas	Bring plenty of salted water to a boil and cook the pasta.
4 Ua li cas	Nyob hauv lub meantime, 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 Ua li cas	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.