Lasagne in green with vegan pesto and zucchini
first courses from Italy - Campania
translated by Italian with
One of the ways that I like most, to dress pasta is with fresh tomatoes, made in a frying pan with oil, garlic and basil. In my saying, it is a very light paste limportante is not to frizz the oil in the pan. This time, with the same technique, I made a light and delicious Sorrento!
Put immediately to heat the water for the pasta. To make the sauce it takes, yes and no, 20 minutes.
Now take a pan with high sides, I use the wok so that I do not need much oil. Put garlic, washed tomatoes and cut in half and into the pan and turn the flame.
At this point the tomatoes, thanks to the heat of the flame and to salt, lose their juice and, This latter, it will go to soften garlic.
When the tomatoes begin to lose water, add a little oil, the basil leaves and cook for 10 min.
If the water boils, throw the dough. At 5 minutes, from the end of the cooking of the pasta, add the mozzarella made diced leaving a few diced aside to add nellimpiattamento in tomatoes pan
Add 2 tablespoons of cooking water from the pasta in the sauce. Drain the pasta 2 minutes before and add to sauce. Stir for 1 minute and Serve.
You feel how good it is! I love it.