WITH SPINACH PESTO AND ZUCCHINI
250 grams of tagliatelles with spinach
3 smaller cucumbers chopped, 2 tablespoons of basil pesto, 1 red onion, 3 cloves of garlic, 50 grams of pine nuts, Parmesan shaved, 1 tablespoon of olive oil
4 bunches of basil 2-3 cloves of garlic crumbled 200 ml of olive oil 80 grams of pine nuts, roasted 100 grams of grated Parmesan cheese salt, freshly ground pepper
In salted water boil for 8 minutes and then drain. Cut the onion and garlic in chopped wood and cook in oil until the onion is softened for about 5 minutes. Cut the zucchini into slices and pour them into the pan with the onion, lower the hob and sauté for 10 minutes.
In a separate utensil, roast the pine nuts without oil until golden brown and leave aside. When the talilites boil, pour them into the pan with the pumpkins and stir well. Then add the roasted pine nuts, pesto sauce and stir well. Serve the tomatoes with grated parmesan cheese.
For pesto: We work together in the blender basil, pine nuts, garlic and olive oil until we make a fairly homogeneous paste. Transfer it to a bowl, add the parmesan and stir well with a spoon. Try and salty pepper.