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24 July 2011 // flaviabi // No Comments » Leave a comment

pesto di zucchine e rucola

Ingredients for 4 people:
Fusilli 350 gr
2 zucchini
1 onion
1 clove of garlic
Half a glass of white wine
A handful of almonds or pine nuts
6-7 basil leaves
1 bunch arugula
100 gr. Grated Parmigiano cheese
Extra virgin olive oil
Wash the zucchini and grate it with large holes. In a pan fry with extra virgin olive oil, brown the garlic and the onion finely chopped, blend with white wine. Add grated zucchini, basil leaves, a pinch of salt, pepper and pine nuts / almonds, chopped very small. Cook for 5 minutes. Cook the pasta when al dente, finish the cooking in the zucchini sauce (two minutes), adding the grated Parmigiano cheese and arugula thinly sliced. Add a little oil before serving.
WARNING: If you want to save this condiment in freezer, once ready the zucchini, blanched the arugula in boiling water for two minutes, before adding it to the sauce, otherwise it becomes bitter!

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