Orecchiette with lemon zucchini and nut pesto

Ingredients

Directions

1. 1

   For the pesto, roast the nuts in a pan without fat, remove them, let them cool down and chop them roughly. Grate the parmesan. Wash the basil, shake dry and pluck the leaves. Peel garlic.

2. 2

   Cook orecchiette in 1-2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Puree nuts, a good half of cheese, basil, garlic and 5 tbsp. oil. Season to taste with salt and pepper.

3. 3

   Clean, wash and slice the zucchini. Heat 1 tablespoon of oil in a frying pan. Fry the zucchini in it, turning them golden brown. Remove from heat, season with salt and pepper and sprinkle with lemon juice.

4. 4

   Drain the pasta and put it back into the pot. Add pesto and zucchini, mix everything and serve. Sprinkle with rest of parmesan.