Green tortiglioni with zucchini pesto and ham chips

Name: Green tortiglioni with zucchini pesto and ham chips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Hazelnut flakes; 1 (approx. 150 g) small zucchini; 6 Stem(s) Mint; 100 g finely sliced pecorino cheese; 75 ml Olive oil; 7-10 Tbsp Salt; 1 Head broccoli; 200 g frozen peas; 400 g Pasta (e.g. tortiglioni); 1 TABLESPOON Oil; 4 discs (approx. 50 g) Bacon; 7-10 Tbsp Chili Flakes

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Hazelnut flakes
1 (approx. 150 g) small zucchini
6 Stem(s) Mint
100 g finely sliced pecorino cheese
75 ml Olive oil
7-10 Tbsp Salt
1 Head broccoli
200 g frozen peas
400 g Pasta (e.g. tortiglioni)
1 TABLESPOON Oil
4 discs (approx. 50 g) Bacon
7-10 Tbsp Chili Flakes

Directions

1
Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down. Wash, clean and chop the zucchini. Wash the mint, shake dry and pluck the leaves from the stalks. Finely puree the zucchini, 50 g roasted hazelnuts, 50 g pecorino, mint leaves, olive oil and 125 ml water with a blender. Season to taste with salt
2
Clean, wash and cut the broccoli into small florets. Prepare pasta in boiling salted water according to package instructions. Cook broccoli and peas in boiling salted water for about 5 minutes. Drain noodles and vegetables, quench and drain
3
Heat the oil in a pan, fry the ham until crispy, remove it and drain it on some kitchen paper. Add the pasta, vegetables and pesto to the pan and toss briefly. Arrange the vegetable pasta on plates, sprinkle with the remaining hazelnuts and pecorino. Season with chili flakes. Arrange ham chips on top
4
Preparation time 35-45 minutes