Ribbon noodles with nut pesto, Parma ham and zucchini

Name: Ribbon noodles with nut pesto, Parma ham and zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Almond kernels without skin; 25 g Hazelnut kernels without skin; 25 g Walnut kernels; 8-10 Stem(s) Thyme; 1/2 Garlic clove; 50 ml + 1 teaspoon + 2 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Pappardelle noodles; 6 discs Parma ham; 2 Courgette

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Almond kernels without skin
25 g Hazelnut kernels without skin
25 g Walnut kernels
8-10 Stem(s) Thyme
1/2 Garlic clove
50 ml + 1 teaspoon + 2 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Pappardelle noodles
6 discs Parma ham
2 Courgette

Directions

1
Coarsely chop the almonds and nuts and roast them in a pan without fat, take them out. Wash the thyme, dab dry and remove the leaves. Set aside 1 tablespoon of nuts and some thyme for garnishing.
2
Peel and chop the garlic. Put garlic, almonds, nuts and 50 ml oil into a high mixing bowl and puree with a blender. Add thyme, puree and season to taste with salt and pepper.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tsp. oil in a frying pan. Fry the ham in it in portions on both sides for 1-2 minutes until crispy, then place on kitchen roll.
4
Wash and clean the zucchini and cut into long strips with a peeler. Drain the pasta. Heat 2 tablespoons of oil in a large frying pan. Fry the zucchini strips for about 1 minute. Add the noodles and heat while turning.
5
First add pesto and thyme leaves, then 4 slices of ham coarsely crumbled into it. Heat up and season to taste again if necessary. Arrange the pasta and garnish with 1/2 slice of Parma ham and some chopped nuts.