BARILLA SPAGHETTI

ALLA NERANO WITH PESTO GENOVESE

Made with

Barilla Spaghetti

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Prep
Cook
Skill
Beginner

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.

506.7
Calories
18g
Total Fat
23.9g
Protein
59g
Total Carbohydrates

Ingredients 2 Number of Servings

Ingredients for 2 people
  • 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

Instructions

  • TO START

    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.

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