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Recipe for the Weekend: Tagliatelle With Pesto and Zucchini

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THEO RANDALL
PA

This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think.

After you try this recipe you will always make it yourself. Pair with a glass of Vermentino. Happy cooking and enjoy the weekend!

For more regular updates follow me @theorandall

Tagliatelle with Pesto and zucchini

Ingredients

2 courgettes (cut in to long strips)
150g basil leaves ( picked and washed)
100g grated Parmesan
3 tbls of water
1 clove of garlic
1/2 tsp of sea salt
250g of fresh tagliatelle or dried
75g pine nuts

Method

In a pestle and mortar crush the garlic with the salt to a smooth paste.

Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until they are smooth. Add the water and emulsify then add the parmesan cheese and finally slowly add the olive oil.

In a large pot of boiling salted water cook the zucchini and pasta together. Remove the pasta when the pasta still has a bite (about 3 minutes).

Add to a warm frying pan with half of the Pesto in it. Toss together and add 2-3 tblsps of the pasta water.

Check the seasoning and serve with the remaining pesto on top.

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