HTTPS://recipeselected.com

Te fare
Mereti matamua
E taata hîî i te ma'i e te ma'i ni'a i te mo'e ra, e i te hoê fare ma'i horo

E taata hîî i te ma'i e te ma'i ni'a i te mo'e ra, e i te hoê fare ma'i horo

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

Haamata i te taio i te huru

minuti

0 0

A faaite
1,689 Te mau hioraa
Mai te huru e 1

O

A faatano i te Servings:

	350 g Pasta
	400 g Tutini
	6 rauere Mint
	6 rauere Basil
	1 little bunch Parsley
	40 g grated Pata i te Parmesan
	1 e mea ha'ie Garlic
	no te tamata Roto
	no te tamata Black Pepper
	no te tamata Hau i te paretenia Olive hinu

Tapao taioraa i teie recipe

Titauhia ia outou ia login e aore ra, a tapao ia outou i te tapao taioraa/himene auhia teie mea e vai ra.

Mau raveʻa:

Cuisine:

Italia

20
Ua tavini i te 4
Mea ohie

O

350 g Pasta
400 g Tutini
6 rauere Mint
6 rauere Basil
1 little bunch Parsley
40 g grated Pata i te Parmesan
1 e mea ha'ie Garlic
no te tamata Roto
no te tamata Black Pepper
no te tamata Hau i te paretenia Olive hinu

Te mau aratairaa

Te mineta e te tutini, e tu'atiraa ïa e ohipa tamau noa, e mea papû maitai ia tuu i te tahi mau drau o teie parau i ni'a i te tutini tu'iroo. E nehenehe atoa teie papa'iraa e faati'a-faahou-hia ei rave'a faati'a no te hoê fare horoiraa i te ma'i makamara. Ua riro te zucchini e te ma'i o te faarii ei vahi tumu maitai roa no te hoê tere ha'iha'i e te puromu no te tau ve'ave'a matamua. E nehenehe te îraa o te mineti e faatanohia mai tei hinaarohia, o koya sa rawa kina e dua na mate dauveitauvi se lailai sobu.

Ua paraparau a'ena maua no ni'a i te hoê ma'i hamani meitâta e te tutini, horo'araa i te hoê faarii i te tau ve'ave'a tei niuhia i ni'a i te tutini e te i'oa papa'i, i teie nei a hi'o’e hi'o i te tahi atu tau, ua rau te mau rave'a faaineineraa e te tutini tutini, i roto atoa i te mau haapiiraa matamua.

E mea ohie roa te horo'araa i te ma'i moa e te tutini, no te faaineine e no te farii i te hoê hopearaa maitai roa e nava'i te reira no te pee e piti ture ohie roa: faa'ohipa apî, e mea au maitai e te hamani maitai i te tutini, e e hamani oia i te hoê ma'i iti rahi e te kirimi iti (te tuu-faahou-raa i te pape tunuraa maa mai te mea e titauhia). Papû maitai, e e tutini tutini apî tei ohi-apî-hia i roto i te ô, mai te mea e ma'itihia te rahi ti'a, e haapapûhia te manuiaraa.

Te mau taahiraa

1 Rave	To prepare the pesto, start by cleaning the vegetable. Wash, dry the zucchini and cut them into slices that are not too thick.
2 Rave 10	I roto i te hoe pani rahi, 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 Rave	Bring plenty of salted water to a boil and cook the pasta.
4 Rave	I roto i te taime, 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 Rave	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.