Farfalle with zucchini mint pesto and avocado cream

INGREDIENTS

  • 14 oz Meliora Farfalle (1.75 cups)
  • 2 zucchini
  • 1 avocado
  • 7o z fresh mint (2 tbsp)
  • 71o z Parmigiano cheese (1.5 tbsp)
  • 0,35 oz of pine nuts (2 tbsp)
  • 1 lemon
  • salt
  • pepper
  • extra virgin olive oil

METHOD

20 MIN

2 PERSON

  1. Bring water to boil, add salt and Meliora Farfalle. Wait 10-12 minutes.
  2. Meanwhile, cut zucchini into small pieces. Brown in a previously heated pan with a drizzle of oil. Add salt and pepper. Cook 5 minutes.
  3. Clean the avocado and blend it with juice of ½ lemon, oil, salt and pepper, to a creamy sauce.
  4. Mixed the mint leaves with the cooked zucchini (leave a few pieces of cooked zucchini aside), grated Parmigiano cheese, extra virgin olive oil, pine nuts, salt and pepper to a cream pesto.
  5. Drain the pasta and season with zucchini pesto and zucchini pieces. Complete with the cream of avocado and pine nuts.
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