Tagliatelle with zucchini and parsley pesto

Name: tagliatelle with zucchini and parsley pesto
Total time: 20 min
Yield: 4
Ingredients: 300 gram tagliatelle; 150 gram pecorino cheese; 1 lemon; 100 milliliters olive oil; 2 zucchini; 1 bunch flat leaf parsley for the pesto; 125 gram walnut for the pesto; 1 clove garlic for the pesto; 0.5 Red pepper for the pesto

Ingredients

300 gram tagliatelle
150 gram pecorino cheese
1 lemon
100 milliliters olive oil
2 zucchini

1 bunch flat leaf parsley for the pesto
125 gram walnut for the pesto
1 clove garlic for the pesto
0.5 Red pepper for the pesto

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.