- Cook the Caserecce no. 846 to an al dente texture in salted boiling water for 9-11 minutes.
- In the meantime, prepare the pesto: place the chopped zucchini, basil, parmesan, garlic, salt and pepper in a food processor and drizzle in the oil. Add the almonds, lemon juice and rind, and salt and pepper as required.
- Thinly slice the other zucchini and dress with a drizzle of oil, a squeeze of lemon juice, salt and pepper.
- Sear the bacon in a pan until crispy, leave to cool on kitchen paper, then roughly chop.
- Drain the pasta and run under cold water to stop the cooking process. Transfer to a pan, add the zucchini pesto and mix well.
- Plate up and garnish with shaved parmesan, fresh basil, marinated zucchini, crispy bacon and some lemon zest.
Casereccewith zucchini pesto and crispy bacon
N. 846
10 min
10 min
4 people
Easy
INGREDIENTS
Italian Wheat Caserecce no. 846 320 g
Zucchini 1
Fresh basil 30 g
Grated Parmigiano Reggiano cheese 60 g
Garlic clove 1
Extra virgin olive oil 60 ml
Toasted almonds 60 ml
Untreated lemon, rind and 1 tbsp of juice 1/2
Salt, pepper to taste
To garnish:
Slices bacon 5-6
Small zucchini 1
Untreated lemon, rind and juice 1/2
Shaved parmesan, salt, pepper, basil to taste
PREPARATION
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Recommended pasta for this recipe
Caserecce
N. 846 - Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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