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.
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.
COOK THE PASTA
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.
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.
