Farfalle with zucchini and pesto

Ingredients

• 200g farfalle 

• 2 zucchini, sliced

• 6 tbsps extra-virgin olive oil

• 6 zucchini blossoms, julienned

• 1 onion, thinly sliced

• 1 bunch of basil, destemmed

• 2 tbsps pine nuts

• 2 tbsps parmesan cheese

• Salt

Method

Heat 1 tablespoon olive oil in a frying pan. add the onion and 2 spoonfuls of water and cook until soft.

Add the zucchini, season with salt and cook for 10-15 minutes. Add the zucchini blossoms and remove from heat.

Make the pesto: blend the basil, pine nuts, parmesan and olive oil in a food processor or with a mortar and pestle. Bring a large pot of salted water to a boil and cook the pasta until al dente.

Drain, reserving 2 spoonfuls of cooking water, and add the pasta to the zucchini mixture with the cooking water. Sauté for a few minutes. Stir in the pesto and toss to coat. Serve immediately.

Enjoy the recipe and Cook like a Chef at home!