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KMHIX
Tagliatelle with zucchini and parsley pesto
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Ingredients
Directions
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Cook the pasta al dente and drain.
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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.
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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.
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Delicious with a tomato salad.
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30 minMain dishhazelnuts, fresh parsley, garlic, olive oil, White wine vinegar, trout, raw ham, swede, garden peas, semi-skimmed milk,stuffed trout with kohlrabi puree
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
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