Ribbon noodles with pistachio pesto and zucchini

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the pesto, grate the parmesan finely. Wash the parsley and mint, shake dry and pluck the leaves from the stalks. Peel and roughly chop the garlic. Wash the lemon hot, dry and finely grate the peel.

2. 2

   Halve the lemon, squeeze. Put 50 g parmesan, parsley, mint, garlic, pistachios, lemon peel and juice and olive oil into a high mixing bowl. Purée finely with a hand blender. Season with salt and pepper.

3. 3

   Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Clean, wash and cut the zucchini into very thin slices. Whisk eggs in a deep plate. Mix flour and 1⁄2 tsp. salt and pepper in a deep plate.

4. 4

   Mix the breadcrumbs and the rest of the parmesan in another plate.

5. 5

   Cook the pasta in the boiling salted water according to the instructions on the packet. In the meantime heat up the clarified butter in portions in a large pan. Turn the zucchini slices first in flour, then in the egg and finally in the breadcrumb-parmesan mixture.

6. 6

   Carefully place the courgettes in the hot fat with two forks and fry them until golden brown, turning them over. Remove, drain briefly on kitchen paper and keep warm in a hot oven (50 °C).

7. 7

   Drain the pasta and put it back into the pot. Mix with pistachio pesto. Serve the pesto pasta with zucchini.

Nutrition Facts

KCAL
870 kcal

CARBS
89 g

FATS
40 g

PROTEINS
33 g