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Orecchiette with zucchini and mint pesto
400 g orecchiette (or any other pasta)
A handful fresh mint leaves
A couple basil leaves
Half cup cashew nuts
Half cup pistachios
Extra virgin olive oil
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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