Pasta - Zucchini, almonds and basil pesto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the zucchini with basil, garlic, olive oil, 10 g of grated parmesan, pine nuts, and goat cheese until smooth and creamy. Set aside.

Step 2

Cook the pasta in salted boiling water until almost al dente. Meanwhile, pour the zucchini cream into a pan and loosen it with a small amount of pasta cooking water over low heat.

Step 3

Transfer the pasta directly into the pan a couple of minutes before it is fully cooked. Add a little more pasta water if needed and finish cooking the pasta in the sauce, stirring until creamy.

Step 4

Serve with the remaining grated parmesan on top.