Linguine zucchini and avocado pesto

Green is the favorite color of my son Gabriel and our house is transforming, slowly, in a monochrome environment. In this perspective, even our dishes are starting to take on that chromatic connotation that my child so much likes. So here I present a total green dish, very light and fresh, perfect for the summer in the same way as cold pasta. A few ingredients will lead to an explosion of flavor that'll captivate you. Let's see how to proceed to make this dish.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


400 grams of linguine
1 Genoese zucchini
1 avocado
2 cloves of garlic
1 handful of basil
1/2 Lemon
1 tablespoon of almonds
1 chilli
Salt, pepper and E.V.O. oil Taste

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To start the preparation of our linguine with Genoese zucchini and avocado pesto, we must, first of all, cut the zucchini in julienne then put a tablespoon of oil and laglio in a shirt, previously crushed, in a pan. Let it brown to sweet flame then add the strips of zucchini.



We cook the pasta in abundant salted water and, in the meantime, we make the julienne of zucchini wither with a pinch of salt and pepper for 3 ' approximately. We clean and dice the avocado so we put in the mixer together with basil, almonds, clove of garlic, the juice of the half lemon, salt and pepper and mix until we get a smooth cream. If necessary, add some dough cooking water to dilute our pesto.

We drain the pasta al dente then add the pesto avocado and zucchini taking care to keep a little ' aside for the final decoration. We cater and prepare to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

With the help of a kitchen tongs, rolled the dough inside a ladle and support it in the center of the dish. Let's get some zucchini and put it on top of the dough. Cut into thin rings a little ' chilli and slices some almonds then garnish and end with a minced pepper and a drizzle of oil.

Enjoy your meal!!!!!

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