Ribbon noodles with nut pesto, Parma ham and zucchini

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
5 1
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. 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. 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. 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. 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. 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.

Nutrition Facts

KCAL
700 kcal
CARBS
73 g
FATS
35 g
PROTEINS
19 g

Categories & Tags

MiscellaneousPasta