Fresine con zucchine e mandorle

Ingredients

• 320 g di fresine Pastificio dei Campi
• 3 green zucchini
• 90 g blanched almonds
• 1 clove garlic
• 3 tbsp grated parmesean
• Basil
• Marjoram
• Extra-virgin olive oil
• Salt
• Pepper
  

Instructions

Chop the zucchini into small pieces after removing their central white part, then lightly brown them in a pan with the garlic, oil, and a bit of marjoram. Taste for salt and pepper. In the meantime cook the pasta. In your blender (or time and energy willing with your mortar and pestle), mix the almonds, the grated parmesan and a few spoonfuls of the pasta’s cooking water together. When finished mixing, add the chopped basil and a few leaves of marjoram. Drain the pasta when cooked al dente, then add it to the pan with the zucchini. Turn off the heat and add the almond mixture. Mix everything together well and serve immediately.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 12 minutes Share: 4 persons