Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 320 g | short pasta |
| 2 | zuchinis |
| 15 g | pine nuts |
| 100 g | strakì Sterilgarda |
| 2 cucchiai | grated parmesan cheese |
| 10 | cherry tomatoes |
| q.b. | oil |
Preparation
- Wash and trim the ends of the zucchini, then roughly chop them. There's no need to cook them first; just let them dry.
- Place the courgettes in a blender or food processor: if you prefer, you can also use a hand blender.
- Pulse the zucchini until finely chopped, then add the grated Parmesan cheese, pine nuts, and oil.
- Continue blending and then add the Strakì Sterilgarda.
- Blend for a few more seconds, always intermittently and shaking the jug if necessary.
- The resulting pesto should be creamy, so you can add oil or Strakì Sterilgarda depending on the consistency you want.
- Meanwhile, cook the pasta and drain it al dente.
- Wash the cherry tomatoes and cut them into wedges.
- Season the pasta with pesto and cherry tomatoes.
- If, however, you want to serve it cold, you can keep it in the refrigerator until ready to serve it.
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