For the success of a simple dish the raw material is fundamental. Seasonal vegetables from the farmer, almonds and extra virgin olive oil from Puglia and to complete a special pasta, the Porreca shavings... nothing more to add.
Ingredients
for 4 people
Trucioli Porreca 500 gr
Zuchinis 4
Almonds 100 gr
Extra virgin olive oil to taste
Salt
Grated Parmesan cheese
Basil leaves, mint 1 handful
Preparation
1 Wash the courgettes and cut them into cubes. Put them in a large pan with a little extra virgin olive oil, salt and cook them over high heat for about ten minutes.
2 In the meantime, put the almonds, basil, grated parmesan and oil in the blender and blend for a few minutes. Add some of the cooked courgettes and blend them.
3 Cook the pasta al dente, drain it (keeping aside a little of the cooking water) and pour it into the pan with the courgettes.
4 Add the pesto and mix everything together with a little of the cooking water if necessary and serve.
