Serves 1
Directions
- 1Put 90g of drained sun-dried tomatoes in a chopper.
- 2Add half a clove of garlic, 50g of walnuts, a few leaves of basil and 40g of grated cheese.
- 3Blend for the first time.
- 4Pour in 80g of olive oil and add a pinch of salt.
- 5Blend again for a few seconds, until a homogeneous and creamy mixture is obtained.
- 6In a large pan, heat a drizzle of oil and add the zucchini cut into small pieces.
- 7Season with salt and cook for 4-5 minutes.
- 8In the meantime, bring the water to a boil, add salt and cook the trofie.
- 9When they are al dente, drain them directly into the pan, add the pesto and a ladle of cooking water.
- 10Mix well to blend everything.
Ingredients
- 400 g trofie
- 1 zucchina
- olio d’oliva
- sale
- 90 g pomodori secchi sott’olio (sgocciolati)
- 0.5 spicchio aglio
- 50 g noci
- foglie basilico
- 40 g formaggio grattugiato
- 80 g olio d’oliva
- 1 pizzico sale
Equipment
panchopper
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