Shell pasta with pesto and zucchini
easy
40 mins
40 mins
Ingredients
- 1 big red pepper
- 2 Onions
- 3 Federation flat leaf parsley
- 1 small stem rosemary
- 4-5 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 400 g Courgette
- 1 Garlic clove
- 8 (approx. 80 g) Mussel noodles
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
Directions
- 1
For the sauce, clean, wash and finely dice the peppers. Peel and finely dice the onions. Wash the parsley. Chop 2 bunches very finely. Strip off rosemary needles, except for something to garnish. Mix prepared ingredients and olive oil. Season with salt and coloured pepper. Leave covered for about 1/2 hour. In the meantime, wash the zucchini and cut into large diagonal slices. Peel garlic, press through garlic press or chop finely. Cook the pasta in boiling salted water for about 10 minutes. In the meantime heat up the fat. Fry garlic and zucchini briefly while turning. Sprinkle with coloured pepper. Remove the remaining parsley leaves. Line 4 plates with them. Fill the noodles with the sauce. Arrange zucchini and noodles on the plates. Serve garnished with rosemary
- 2
Plate: Rörstrand
- 3
Cutlery: Boda Nova
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