A great favorite of our summer dinners. A true "evergreen" that never gets boring and that is not only healthy but also tasty. Perfect for a vegetarian meal.
TOTAL TIME: 30 minutes SERVES: 4
INGREDIENTS
100g fresh pesto genovese
400g fresh tagliolini
2 garlic cloves (crushed)
2 medium zucchini (chopped)
a pinch of chili
4 cherry tomatoes
8 parmesan flakes
2 tbsp olive oil
salt
Method
In a flat pan heat 1tbsp of olive oil over a medium heat. Add the garlic and the chopped zucchini to the pan. Sprinkle some salt and a pinch of chili over the zucchini. Stir a couple of times and cook until the zucchini look soft. Lower the heat to the minimum and keep warm.
Preheat oven to 250°. Drizzle some salt flakes on the 4 whole cherry tomatoes and place them on a baking sheet. Roast the tomatoes in the oven using the grill function for 5 minutes, until they are blistered. Let cool.
Tip the tagliolini into a large saucepan of boiling salted water. Cook the tagliolini according to pack instructions (make sure that they are al dente). Drain the pasta and place it in the pan together with the zucchini stirring a couple of times and adding 100g of fresh pesto. Mix until the pesto is evenly distributed.
Serve the tagliolini placing two parmesan flakes and one cherry tomato on top of each portion as a nice final touch.
Enjoy!
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