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).
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…
- 6 zucchinis (cut in strips)
- 4 garlic cloves (sliced)
- 50g pine nuts
- 30g fresh basil
- 30g fresh parsley
- 15g fresh mint leaves
- olive oil
- fresh grounded black pepper
- Heat one tablespoon olive oil and toast the pine nuts for few minutes until the flavor is developed. Be careful not to burn it.
- 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.
- 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.
- While cooking the zucchinis, cook the pasta in a salted boiling water.
- Add the cooked pasta into the frying pan. Mix with the zucchinis well and cooked for another 2 minutes.
- Add the pesto in the frying pan, toss and mix well with the pasta and the zucchinis.
- Serve immediately.