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Conchiglioni with Lemon Zucchini and Nut Pesto
Zutaten
- 500 g conchiglioni pasta
- 3 small zucchini
- 100 g shelled hazelnuts
- 100 g Parmesan, coarsely grated
- 1 pot basil, large
- 1 clove garlic, optional
- 9 tbsp good olive oil
- 3 tbsp lemon juice
- salt, pepper
Nutrition per serving, approx.: 997 kcal31 g protein98 g carbs54 g fat8 g fiber
Estimates, calculated from the ingredients.
Zubereitung
- Cut the 3 small zucchini into 0.5 cm thick slices.
- Bring plenty of salted water to a boil for the pasta.
- For the pesto, toast 100 g shelled hazelnuts in a dry pan.
- Let the nuts cool briefly and chop coarsely.
- Cook 500 g conchiglioni pasta according to the package instructions.
- Grate 100 g Parmesan and add about half of it to the nuts.
- Add 1 clove garlic and the leaves of 1 pot basil to the nuts and Parmesan.
- Purée everything together with 8 tbsp oil. Add 2 tbsp of the pasta water and mix. Season with salt and pepper.
- Fry the zucchini slices in a pan with 1 tbsp oil until golden brown.
- Season with salt and pepper and drizzle lightly with 3 tbsp lemon juice.
- Drain the conchiglioni, return them to the pot and toss with the pesto.
- Serve the pesto pasta with the lemon zucchini and sprinkle with Parmesan.
Tipps
- With pesto, the exact measurements of the ingredients don't really matter in the end. Whether you use a little more or less of one thing is entirely up to your taste. Or you let your pantry decide ;-). In the end, you want a creamy pesto that's easy to stir into the pasta.
- The quickest way to make the pesto is with a food processor. First chop the nuts and half of the Parmesan, then add the other ingredients and blend into a creamy pesto. Then gradually add the pasta water.
- Storage: The pasta keeps in the fridge for 2 to 3 days; only the hazelnut pesto is worth freezing.
Rezept von Homemadestuffwww.homemadestuff.blog