Lasagne in green with vegan pesto and zucchini
18 recipes
Spaghetti with pesto of zucchini, shrimp and cherry tomatoes
ingredients
servings
4
Spaghetti
400 grams
Shrimps
200 grams
Courgette
180 grams
Cherry tomatoes
120 grams
Extra virgin olive oil
100 mL
Dried pine nuts
40 grams
Roman pecorino cheese
30 grams
Parmigiano cheese
30 grams
Basil
8 leafs
Garlic
1 wedge
first courses from Italy
Spaghetti with pesto of zucchini, shrimp and cherry tomatoes
Spaghetti with pesto of zucchini, shrimp and cherry tomatoes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A winning chef in the kitchen, zucchini and shrimp but with the addition of an extra touch: the tomatoes that give this dish a refined and delicate taste at the same time. Fast and very simple to realize, the main feature of this dish is a scrumptious pesto of zucchini that accentuates the delicious flavor of shrimp accompanied by cherry tomatoes. Perfect for both lunch and dinner, with these ingredients could be called the first summer dish
preparation
step 1
Prepare the zucchini pesto by combining grated zucchini, pine nuts, basil, parmesan cheese, pecorino cheese, oil and a pinch of salt in a blender, and go until you get a creamy mixture.
step 2
In a frying pan add the oil, a clove of garlic and brown the cherry tomatoes, add the shrimp and let them go to medium heat for a few minutes.
step 3
In a large pot of water and salt boil, dive the spaghetti drain to the tooth and add them to the frying pan with cherry tomatoes and shrimp and stuffed.
step 4
Add the zucchini pesto and continue the shredding by adding a little baking water if the spaghetti are dry. Impress, serve and enjoy!
