A classic dish that originates in Nerano, hence the name Spaghetti alla Nerano. The combination of Spaghetti, zucchini and Pesto Genovese create a true vegetarian delight.
- Total Fat
- Total Carbohydrates
Ingredients 2 Number of Servings
- 160g Barilla Spaghetti No. 5
- 1tbsp Barilla Pesto Genovese
- 300g zucchini, thinly sliced
- 70g provolone cheese
- Basil leaves and fresh herbs, to taste
- Extra Virgin Olive oil
- Rock salt for pasta water
- Sea salt and pepper, to taste
TO STARTIn 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.
COOK THE PASTABring 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.
COMBINE AND SERVE
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.
Finish with grated provolone cheese and serve immediately.