SPAGHETTI ALLA NERANO WITH PESTO ALLA GENOVESE
SPAGHETTI ALLA NERANO WITH PESTO ALLA GENOVESE
30 minutes total
A classic dish that originates in Nerano, hence the name Spaghetti alla Nerano. The combination of Spaghetti, zucchini and Pesto alla Genovese create a true vegetarian delight - perfect for festive celebrations!
Ingredients
Serves 2
| 160g | Barilla Spaghetti No. 5 |
| 1 tbsp. | Barilla Pesto alla Genovese |
| 300g | zucchini, thinly sliced |
| 70g | provolone cheese |
| To taste | Basil leaves and fresh herbs, to taste |
| Extra Virgin Olive oil | |
| Rock salt for pasta water | |
| To taste | Sea salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a non-stick fry pan, grill the zucchini with the garlic. Season with salt and pepper then set aside on a piece of paper towel. In the food processor, blitz half the zucchini. Add the Pesto Genovese and a drizzle of olive oil and blitz again.
Step 2
Bring a large pot of salted water to the boil. Cook the Spaghetti according to the instructions on the pack. Once the Spaghetti is cooked al dente, drain.
Step 3
Toss the pasta together with the zucchini cream and mix the remaining zucchini slices through. Add a drizzle of olive oil and ground black pepper.
Step 4
Finish with grated provolone cheese and serve immediately.
