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Fale ngaohiʻanga pasita mo e sukini ʻmo Mint Pesto

Fale ngaohiʻanga pasita mo e sukini ʻmo 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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Ngaahi me'a

Liliu 'a e Servings:

	350 l Pasita
	400 l Sukini ʻ
	6 lauʻiʻakau Mint
	6 lauʻiʻakau Basil
	1 little bunch Parsley
	40 g grated Parmesan siisi
	1 ʻofa Garlic
	ke nau 'ahi'ahi'i Soleki
	ke nau 'ahi'ahi'i Pepa 'uli'uli
	ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Itali

20
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

350 l Pasita
400 l Sukini ʻ
6 lauʻiʻakau Mint
6 lauʻiʻakau Basil
1 little bunch Parsley
40 g grated Parmesan siisi
1 ʻofa Garlic
ke nau 'ahi'ahi'i Soleki
ke nau 'ahi'ahi'i Pepa 'uli'uli
ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive

Ngaahi fakahinohino

Ko Mint mo sukini ʻko ha kautaha ia ʻoku ngaue maʻu pe, Ko hono moʻoni, ko hono ʻai ha ngaahi lauʻiʻakau ʻo e aromatic ko ʻeni ʻi siviʻi kimautolu sukini ʻ. ʻE lava foki ke ola lelei ʻa e fakatahaʻi ko ʻeni replicated ko ha sauce ki he fale ngaohiʻanga pasita. Ko e sukini ʻmo mint pesto ko ha fakavaʻe lelei ia ki ha ia mo summery vegetarian ʻuluaki kalasi. ʻE lava ke fakatonutonu ʻa e lahi ʻo e mint ʻo ka fie maʻu, ko ia ʻoku maʻu ai ha aromatic pesto lahi ange.

Kuo mau ʻosi talanoa ki he fale ngaohiʻanga pasita mo e sukini ʻ, fakaʻaliʻali ha condiment faʻahitaʻu mafana ʻo makatuʻunga ʻi he sukini ʻmo e stracciatella, ko ʻeni tuku ke ’ s vakai ki ha style ʻe taha ʻo e faʻahitaʻu, ʻOku lahi e ngaahi founga feimeʻatokoni mo e sukini ʻ, naʻa mo e ngaahi ʻuluaki kalasí.

ʻOku faingofua ʻaupito ʻa e fale ngaohiʻanga pasita mo e mint mo e sukini ʻpesto ke teuteu mo maʻu ha ola haohaoa ʻe feʻunga ke muimui ki ha ongo lao faingofua ʻe ua: fakaʻaongaʻi foʻou, melie mo ifo sukini ʻpea fai ha foaki ʻofa mo creamy pesto (tanaki atu ha vai feimeʻatokoni ʻo ka fie maʻu). ʻOku mahino pē, mo ha sukini ʻne toki toli ʻi he ngoue, ʻo kapau ʻe fili ʻa e size totonu, ʻOku fakapapauʻi ʻa e lavameʻa.

Ngaahi sitepu

1 Fai 'e	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 Fai 'e 10	ʻI ha kulo lahi, 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 Fai 'e	Bring plenty of salted water to a boil and cook the pasta.
4 Fai 'e	'I he taimi lolotonga, 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 Fai 'e	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.