Dina's Recipe
Pasta with Zucchini Pesto Cherry Tomatoes and Crispy Bacon


- 220 g zucchini
- 40 g grated parmesan cheese
- 25 g Peeled Almonds
- 20 g basil leaves
- 60 ml extra virgin olive oil
- 1 pinch of salt
- 1 pinch of sugar
- Cherry tomatoes to taste
- Finely sliced bacon to taste


- a loaf pan covered with cling film
- parchment paper
- a spatula
- electric whisk


1 Wash the zucchini and grate them with a large hole grater. Let the vegetation water drain in a colander for 30 minutes.
2 Delicately wash and dry the basil leaves, place in the blender with the grated zucchini, parmesan, almonds, a pinch of salt and half of the olive oil. Start blending intermittently until the almonds are reduced to small pieces and then continue blending for 1 minute. Your aim is to get a creamy and homogeneous zucchini sauce.
3 Cut the cherry tomatoes in half and put them in baking pan with a pinch of sugar, salt, a little olive oil and some basil leaves. Place in the pre-heated oven at 200 C for 8 minutes.
4 Lastly cook the bacon in a pan until crisp.
5 At this point the sauce is ready, cook your favourite pasta in boiling salted water, when it is ready, drain the water, mix the pasta with the zucchini sauce and then add the tomatoes and the bacon.

Buon appetito!


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