Lasagne in green with vegan pesto and zucchini
10 recipes
Pasta with peas, zucchini and almond pesto
ingredients
servings
2
Iodized salt
to taste
Extra virgin olive oil
to taste
Grated Parmesan cheese
1 spoon
Shallots
1 half
Garlic
1 wedge
Fresh mint
2 leafs
Basil
5 leafs
Almonds
20 unit
Peas
150 grams
Courgette
1 unit
Semolina pasta
180 grams
first courses from Italy
Pasta with peas, zucchini and almond pesto
Pasta with peas, zucchini and almond pesto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course fresh taste and firm. Great to be enjoyed either hot or cold.
preparation
step 1
Cut the zucchini into small pieces, fry in a dolio Ages wire and add salt. In another pan pour the oil, fry the piece of shallot, put the peas and salt. Then combine everything.
step 2
Blanch the almonds for 2 minutes and peel them. On a cutting board chopped almonds, basil and mint. In a mortar, crush the clove of garlic with a pinch of salt.
step 3
When it is reduced to cream, add lerbette and chopped almonds. Crush well and pour a dolium wire.
step 4
Drain the pasta al dente and keep a glass of water of cooking. Season it with vegetables, almond pesto, grated parmesan is a little water cooking. Stir and serve with a sprig of basil.
