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
1Â 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.
2Â 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.
3Â Cook the pasta al dente, drain it (keeping aside a little of the cooking water) and pour it into the pan with the courgettes.
4Â Add the pesto and mix everything together with a little of the cooking water if necessary and serve.
