cooking, Dinner, Lunch, Recipe
Comments 3

Zucchini pasta with pine nuts and basil

We had our honeymoon in Italy and Greece years ago. We visited Rome and Florence in Italy.  The first thing I remember is the sun. It was different. We were there in July. It was hot and very sunny, but sunny different from Brisbane. It was softer. The second thing I can’t forget is the food (obviously). I couldn’t believe I ate a whole pizza without any help from my husband. Then, the pastas, all kind, all sorts, with olives, Parmesan, mushrooms, tomatoes…Everything was simple and delicious. Of course, I love the historic part of Italy (that will be another story in another day).

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Rome, 2013

The hotel we stayed in Rome had a coffee shop downstairs. Every morning, we woke up by the smell of the coffee and fresh baked croissants. Oh, boy, the chocolate croissants. I will never have enough of it. I can forget all about the healthy eating standard and calories counting. After the trip, I became quite round, but happily round with very a satisfied stomach. Oh, I also fell in love with Peroni beer…

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Florence, 2013

Serves 4

INGREDIENTS

  • 6 zucchinis (cut in strips)
  • 4 garlic cloves (sliced)
  • 50g pine nuts
  • 30g fresh basil
  • 30g fresh parsley
  • 15g fresh mint leaves
  • olive oil
  • salt
  • fresh grounded black pepper
  • pasta

INSTRUCTIONS

  1. Heat one tablespoon olive oil and toast the pine nuts for few minutes until the flavor is developed. Be careful not to burn it.
  2. Rinse and dry the basil, parsley and mints leaves with a paper towel. Put some olive oil, the toasted pine nuts and all the green leaves in a food processor to process until it blends well. Add salt and pepper to taste.
  3. Heat olive oil in a non-sticky frying pan. Fry the garlic when the oil is hot until the garlic turns to slightly brown. Add the zucchinis strips and cook in a medium heat until slightly soft.
  4. While cooking the zucchinis, cook the pasta in a salted boiling water.
  5. Add the cooked pasta into the frying pan. Mix with the zucchinis well and cooked for another 2 minutes.
  6. Add the pesto in the frying pan, toss and mix well with the pasta and the zucchinis.
  7. Serve immediately.

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