Pasta pesto with zucchini

Name: pasta pesto with zucchini
Total time: 20 min
Yield: 4
Ingredients: 350 gram tagliatelle; 1 tablespoon olive oil; 125 gram bacon; 2 zucchini washed, planed in ribbons; 1 hand pine nuts lightly toasted; 1 forest basil only the leaves; 2 clove garlic peeled; 25 gram Parmesan cheese grated; 75 milliliters extra virgin olive oil

Looking for a nice quick paste? Try this delicious pasta pesto with zucchini

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Start with the pesto. Mix pine nuts, basil, garlic and cheese in a mortar or with the food processor until smooth. Add the oil in a trickle and mix for a short while. If necessary, season with salt and pepper.
Boil the pasta in plenty of water according to the instructions on the package.
In the meantime, heat the oil in a large frying pan. Fry the bacon cubes in this. Add the zucchini ribbons and cook for 2-3 minutes.
Drain the pasta and add to the bacon zucchini mixture. Scoop the pesto through.
Spread over 4 nice bowls or deep plates and garnish with a few basil leaves and possibly some extra grated Parmesan cheese.