Summer Pasta salad

Name: Summer Pasta salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g penne; 3 el pine nuts; 1 zucchini; 2 el traditional olive oil; 3 el black olives without pit; 5 el Red Pesto; 3 el fresh basil

Pasta salad with zucchini, olives, pine nuts, pesto and basil.

Ingredients

Directions

Boil the pasta in plenty of boiling water for 15 minutes until al dente.
Roast the pine nuts in a dry frying pan in 3-5 min. Golden brown. Sprinkle them with a little salt and let them cool.
Cut the courgette into four. Cut these pieces lengthwise into strips as thick as the pasta.
Heat the olive oil in a large frying pan and fry the zucchini on a high heat, stirring in 4-6 min. Light brown.
Cut the olives into pieces. Spoon the olives through the zucchini, season with salt and pepper and allow to cool.
In a large bowl, stir the red pesto with a ladle of cooking liquid from the pasta. Drain the penne and pour in the pesto sauce.
Then stir in the zucchini mixture and the pine nuts through the pasta. Tear the basil leaves into pieces and scoop them through the pasta salad.