Lasagne in green with vegan pesto and zucchini
first courses from Italy
Farfalle with zucchini pesto and basil
Farfalle with zucchini pesto and basil
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Today's recipe I want to share with you is the pesto with zucchini and basil, born from the fact that he still has some fresh basil leaves available and some zucchini to use. And an easy recipe, which can also be applied to other vegetables, such as eggplants, making roast previously baked, or to peppers, always following the same procedure.
preparation
step 1
The zucchini pesto procedure is very similar to the classic basil we all know, except for the fact that you first need to cook the vegetables, such as when you use peppers or eggplant
step 2
We wash and spuntiamo so our zucchini, cut them in half horizontally and scaviamole to procure the pulp inside the peel you can use to prepare, for example, of the stuffed zucchini.
step 3
We slice very thinly shallots tritiamo roughly the flesh of the zucchini, we take a large skillet.
step 4
Pour a tablespoon of oil, we combine the shallots, the flesh of the zucchini and the garlic and let cook for about 15min, until the pulp will be reduced to puree.
step 5
Let's cool, we eliminate the garlic clove, then pour the pulp in the glass of the mixer, combine pine nuts, chopped walnuts, 2 basil leaves, cheese and begin to mix everything.
step 6
When the mixture has coagulated, we begin to unite the oil flush, stirring constantly with the mixer. Finally, we adjust the salt and pepper depending on our taste.
step 7
We cook pasta, amalgamiamola with pesto and serve her with a few leaves of basil and a sprinkling of black pepper.
step 8
Note the Flea: if you have many available you can prepare zucchini pesto and freeze.