Pasta with zucchini pesto

Ingredients

Spaghetti

500 grams

Pumpkin seed oil

½ cup

Parmesan cheese

⅓ cup, grated

Whole almonds (toasted)

½ cup

Zucchini

1 pc, small, cut into strips

Basil

¾ cups

Garlic

1 clove, coarsely chopped

Salt

¼ teaspoon

Pepper

¼ teaspoon

Step 1

Make zucchini pesto: Add zucchini, basil, parmesan, garlic, salt, and pepper to a food processor and cover with Biateca pumpkin seed oil. Grind until smooth. Add the almonds and stir again thoroughly.

Step 2

Boil the spaghetti according to the instructions on the package.

Step 3

Cut the zucchini into thin strips (using a peeler) and fry in a skillet without oil for 3-5 minutes.

Step 4

In a bowl, toss the spaghetti and zucchini with the pesto sauce (adding water for the pasta as needed).

Step 5

Serve with parmesan cheese, fresh basil, chopped toasted almonds (you can add fried bacon)

🌱 Bon Appetit