Orecchiette with zucchini and mint pesto

400 g orecchiette (or any other pasta)

4 zucchini

A handful fresh mint leaves

A couple basil leaves

Half cup cashew nuts

Half cup pistachios

Extra virgin olive oil

Salt

Pepper

A pinch of assafetida

 

Cook the orecchiette in plenty of salted water and as instructed on the packaging.

Dice the zucchini finely and sauté them in a pan with 1 tablespoon of extra-virgin olive oil and a pinch of assafetida for a couple of minutes.

When the pasta is almost ready, blend three-quarters of the zucchini with the mint, basil, cashews, pistachios, salt and pepper and a ladleful of water from the noodles until you get a cream.

Once the pasta is drained, stir it with the cream and add the remaining zucchini to decorate and sprinkle with some olive oil

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