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Paseka e nang le Zucchini le Mint Pesto

Paseka e nang le Zucchini le 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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metsoako

fetola Servings:

	350 g, Pasta
	400 g, Zucchini
	6 makhasi koena
	6 makhasi Basil
	1 little bunch parsley
	40 g, grated Parmesan chisi
	1 lehloa Konofole
	ho tatso letsoai
	ho tatso Black Pepper
	ho tatso E eketsehileng Virgin Olive Oil

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Likaroloana:

cuisine:

Setaliana

20
o sebeletsa 4
bonolo

metsoako

350 g, Pasta
400 g, Zucchini
6 makhasi koena
6 makhasi Basil
1 little bunch parsley
40 g, grated Parmesan chisi
1 lehloa Konofole
ho tatso letsoai
ho tatso Black Pepper
ho tatso E eketsehileng Virgin Olive Oil

directions

Koena le zucchini ke motsoako o lulang o sebetsa, ke ntho ea khale ho beha makhasi a seng makae a monko o monate ho zucchini e halikiloeng. Motsoako ona o ka phetoa ka katleho e le mongobo oa bijoux. Zucchini le koena pesto ke setsi se setle haholo bakeng sa thupelo ea pele ea meroho e nkhang hamonate haholo le e hlabosang. Palo ea koena e ka fetoloa kamoo ho batlang, ka hona ho fumana pesto e batlang e le monko o monate.

Re se re buile ka pasta le zucchini, ho hlahisa condiment ea lehlabula e ipapisitse le zucchini le stracciatella, joale ha re boneng mofuta o mong oa nako, Ho na le lipepe tse ngata haholo tse nang le zucchini, le har'a lithuto tsa pele.

Paseka e nang le koena le zucchini pesto e bonolo haholo ho e lokisetsa le ho ba le sephetho se phethahetseng ho tla lekana ho latela melao e 'meli e bonolo: sebelisa tse ncha, e zucchini e monate ebile e monate ebile e etsa pesto e mosa le e monate haholo (ho eketsa metsi a phehang ha ho hlokahala). Ho hlakile, ka zucchini tse sa tsoa khethoa serapeng, haeba e khethiloe boholo bo nepahetseng, katleho e netefalitsoe.

mehato

1 etsahalale	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 etsahalale 10	Ka pane e kholo, 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 etsahalale	Bring plenty of salted water to a boil and cook the pasta.
4 etsahalale	Khabareng, 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 etsahalale	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.