SERVES 4 TOTAL TIME 10 + 30 min. rest time DIFFICULTY easy
350 gr. Dried Tagliatelle
200 gr of Zucchini
20 gr of Pecorino Cheese
20 gr of Parmesan Cheese
1 garlic clove
10 gr of Basil Leaves
100 ml of Extra Virgin Olive Oil
40 gr of Pine Nuts (or Almonds) sea coarse salt
sea coarse salt
Wash and clean the Zucchini and grate them with a large hole grater. Once grated put them in a colander so that they release the water for 30 minutes. Then, with the help of a fork press them further to eliminate all the remaining water.
Transfer the Zucchini to a mixer and add the garlic clove, cleaned by the peel and the olive oil. Operate the mixer and add in the Pecorino and Parmesan cheese, the Basil leaves and salt to taste. Mix everything together for a few minutes. Spoon the zucchini pesto in a large bowl, add some cooking water and put aside.
Meanwhile, cook the Tagliatelle in a large pan of salted boiling water as in the packet instructions. Drain the pasta, reserving some cooking water, then tip into the bowl together with the pesto and toss well, loosening with some cooking water, if needed. Serve and enjoy!