Lasagne in green with vegan pesto and zucchini
26 recipes
whole shells with arugula pesto, salt first and cherry tomatoes
ingredients
servings
2
Conchiglioni, pasta
120 grams
Garlic
1 wedge
Red tomatoes
10 unit
Iodized salt
to taste
Rocket salad
100 grams
Shelled walnuts
6 unit
Grated Parmesan cheese
1 spoon
Garlic powder
to taste
Water
to taste
Extra virgin olive oil
3 spoons
Basil
1 leaf
Dried pine nuts
5 grams
first courses from Italy
whole shells with arugula pesto, salt first and cherry tomatoes
whole shells with arugula pesto, salt first and cherry tomatoes
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light meal and quick to prepare in any season, starring the rocket pesto and its delicate taste.
preparation
step 1
In a frying pan put a tablespoon of oil and fry a clove of garlic. Once it is golden, remove from the pan.
step 2
Then pour the tomatoes previously cut in half, salt and cook for a few minutes.
step 3
Meanwhile, fill a pot of water for the pasta.
step 4
We are preparing the rocket pesto: put in a clean mixer rocket, nuts, two tablespoons of olive oil, pine nuts, a pinch of salt, Parmesan, basil leaf.
step 5
Transfer the mixture to the pan along with the tomatoes. Drain the pasta and whip with the prepared sauce. Add the first salt lactose, cut into cubes and wait for it to melt just a little '.
step 6
Serve and serve. Enjoy your meal!
