By Chef Christian Pritchard
March 27, 2018
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Serves: 4

  • 200 grams Delverde® farfalle
  • 2 zucchinis, sliced
  • 6 tbsps. Aurora® extra-virgin olive oil
  • 6 zucchini blossoms, julienned
  • 1 onion, thinly sliced
  • 1 bunch of basil, destemmed
  • 2 tbsps. pine nuts (ALLESSIA®)
  • 2 tbsps. parmesan cheese
  • Allessia® sea salt
  1. Heat 1 tablespoon olive oil in a frying pan. Add the onion and 2 spoonfuls of water and cook until soft.
  2. Add the zucchini, season with salt and cook for 10-15 minutes. Add the zucchini blossoms and remove from heat.
  3. Make the pesto: blend the basil, pine nuts, parmesan and olive oil in a food processor or with a mortar and pestle.
  4. Bring a large pot of salted water to a boil and cook the pasta until al dente (9 min).
  5. Drain, reserving 2 spoonfuls of cooking water, and add the pasta to the zucchini mixture with the cooking water. Sauté for a few minutes.
  6. Stir in the pesto and toss to coat. Serve immediately.

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