Angelo Mantini Recipe: Summer Zucchini Pesto Pasta
If you love zucchini, you’re going to want to try out this recipe from Angelo Mantini!
Summer Zucchini Pesto Pasta
Before beginning to prepare put 6 quarts of water and sea salt (to taste) on the stove top to begin to bring to a boil.
4 cups fresh basil
3 tablespoons pine nut
1 clove fresh garlic
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/4 cup imported Parmesan cheese
Use a food processor to purée all ingredients (except Parmesan cheese) into a paste.
Once completely puréed fold in the Parmesan cheese.
Set aside and reserve.
3 medium sized zucchini
1 clove fresh garlic (crushed)
1/4 cup olive oil
salt and pepper to taste
Remove the outermost green portion of the zucchini and discard the seeded center.
Cut into strips and dice the zucchini into 1/8 – 1/4 inch squares.
In a medium sauté pan, sauté zucchini with olive oil and garlic.
Sauté until translucent and slightly brown.
Remove from heat, set aside and reserve.
1 lb. fresh fettuccine
1/2 cup grated Parmesan cheese
Add pasta to the boiling salted water, stirring occasionally.
Cook 4-5 minutes or until al dente.
Drain pasta reserving 1/2 cup of cooking water.
Mix pasta, pesto, zucchini, Parmesan cheese and reserved water.
Mix until thoroughly coated and serve hot.