Today I propose this pasta salad with zucchini and peanut-mint pesto which, besides being easy and quick, is very economical and suitable for vegetarians. I don’t know if you have ever tried raw grated zucchini.
I love it even on its own, dressed with a little olive oil and salt, but the interesting thing here is how well it goes with the mint and peanut pesto. It complements it with the only flavor the sauce is missing: sweetness.
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The card
Pasta salad with zucchini and peanut-mint pesto
Autor: La ragazza col mattarello
Número de raciones: 2
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 180 g penne rigate
- Half a zucchini
- 15 mint leaves
- 20 g aged sheep's milk cheese
- 30 g salted peanuts
- Half a garlic clove.
- 3 tablespoons virgin olive oil
- 2 tablespoons spicy peperoncino (chili) oil (If you don't have any or don't like it even a little spicy, use virgin olive oil instead)
- Salt
Instrucciones
- Boil the pasta al dente (Do not rinse it with cold water. It is better to spread it out on a flat surface and add a little oil to prevent it from sticking, without losing its flavor)
- Chop the mint leaves, cheese, peanuts, and the half garlic clove with the virgin olive oil and the spicy oil. Adjust salt if necessary.
- Grate half a zucchini.
- Assemble the dish by placing the pasta first, then the zucchini, and the pesto over the other ingredients.
