in Italy

Mediterranean paste with homemade pesto

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Ingredients for 4 servings:

  • 350 g tortiglioni, thick tubular pasta
  • 1 bunch of basil, approx. 15 g
  • 20 g macadamia nuts, salted
  • 30 g Parmesan, grated
  • 8 tbsp olive oil
  • some salt
  • some pepper
  • 250 g cherry tomatoes
  • 1 m.-large zucchini
  • 50 g Parmesan, sliced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the pasta al dente. Prepare the pesto by picking the basil leaves and blending them with the nuts, grated Parmesan, and 6 tablespoons of olive oil. Season with salt and pepper. Cut the zucchini into thin sticks and fry them in a pan with the remaining 2 tablespoons of olive oil. Mix in the tomatoes, pasta, and pesto and heat briefly. Arrange the pasta on plates and grate the Parmesan over the top. Serve warm. 620 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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