Filter
Reset
Sort ByRelevance
KMHIX
Tagliatelle with zucchini and parsley pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente and drain.
-
Puree for the parsley pesto the parsley with the walnuts, garlic, red pepper, 50 grams of the pecorino and 2 tablespoons of lemon juice. Add a dash of olive oil.
-
Heat the rest of the olive oil and fry the zucchini cubes 2-3 minutes. Spoon the zucchini, lemon zest and parsley pesto through the pasta. Sprinkle with the rest of the cheese.
-
Delicious with a tomato salad.
-
60 minMain disheggplant, Red pepper, large onion, traditional olive oil, garlic, tomato cubes, ricotta, fresh basil, Spaghetti, grated Parmesan cheese,spaghetti with aubergine tomato sauce -
40 minMain dishfish stock of tablet, frozen tiger prawns, shallot, traditional olive oil, risotto rice, semi-sundried tomatoes, White wine, bunch onion,Risotto with Fried Shrimps -
20 minLuncholive oil, pumpkin, dried oregano, shiitake, raw beet, oak leaf lettuce, cress, sharp mustard, honey, White wine vinegar, nut oil, olive oil,autumn salad with roasted pumpkin and shiitake -
30 minMain dishpotato, olive oil, salami, Red onion, fresh spinach, green pesto, gorgonzola,Italian spinach stew
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
Loved it