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जुचीनी र मिन्ट पेस्टोको साथ पास्ता

जुचीनी र मिन्ट पेस्टोको साथ पास्ता

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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सामाग्री

सर्विंग्स समायोजन:

	350 G पास्ता
	400 G Zucchini
	6 पात टंकशाला
	6 पात तुलसी
	1 little bunch साग
	40 g grated परमेसन चीज
	1 लौंग लसुन
	स्वाद साल्ट
	स्वाद मरिच
	स्वाद अतिरिक्त वर्जिन जैतून तेल

बुकमार्क यो नुस्खा

तिम्ले पर्छ लग - इन वा दर्ता बुकमार्क / मनपर्ने यो सामग्री.

विशेषताहरु:

भोजन:

इटालियन

20
सेवा 4
सजिलो

सामाग्री

350 G पास्ता
400 G Zucchini
6 पात टंकशाला
6 पात तुलसी
1 little bunch साग
40 g grated परमेसन चीज
1 लौंग लसुन
स्वाद साल्ट
स्वाद मरिच
स्वाद अतिरिक्त वर्जिन जैतून तेल

दिशा निर्देशन

मिन्ट र जुचीनी एक संयोजन हो जुन सधैं काम गर्दछ, ग्रील्ड जुचीनीमा यस सुगन्धित केही पातहरू राख्नु वास्तवमा क्लासिक हो. 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.

कदम

1 सम्पन्न	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 सम्पन्न 10	ठूलो प्यानमा, 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 सम्पन्न	Bring plenty of salted water to a boil and cook the pasta.
4 सम्पन्न	त्यहि समयमा, 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 सम्पन्न	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.