Mafalde with zucchini mint pesto is a delicate and refreshing pasta that can be ready in less than 30 minutes.
4tbsppine nutsfor serving
1cup/ 4 ozpancetta(smoked or sweet)
For Zucchini Pesto:
1zucchini medium size7 oz
¼cupfresh mint leavespacked
¼cupmix of grated Parmesan & Pecorino cheese
¼extra virgin olive oil
2tbsppine nutsfor zucchini pesto
Saltpepper to taste
Start by grating zucchini on a side grater into large shreds.
Transfer to a strainer placed over a bowl. Add a pinch of salt, mix and wait for about 10 minutes until zucchini release the excess liquid.
In the meantime bring water to a boil and cook pasta according to directions on the package.
By this time zucchini should be ready. Transfer them and all pesto ingredients into a food processor. Pulse a couple of times until smooth but still a bit chunky texture.
In a skillet pan brown 4 tbsp of pine nuts ( a tablespoon per person) and set them aside.
To the same skillet add a drizzle of extra virgin olive oil, garlic cloves crushed with a flat knife and diced pancetta. Once slightly browned add pasta and zucchini pesto. Toss everything for a few seconds. Serve immediately garnishing with pine nuts and freshly grated Parmesan cheese.
Mafalde With Creamy Zucchini & Mint Pesto https://www.italianrecipebook.com/mafalde-with-creamy-zucchini-pesto-and-pancetta/