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

  1. Cook the Caserecce no. 846 to an al dente texture in salted boiling water for 9-11 minutes.
  2. 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.
  3. Thinly slice the other zucchini and dress with a drizzle of oil, a squeeze of lemon juice, salt and pepper.
  4. Sear the bacon in a pan until crispy, leave to cool on kitchen paper, then roughly chop.
  5. Drain the pasta and run under cold water to stop the cooking process. Transfer to a pan, add the zucchini pesto and mix well.
  6. Plate up and garnish with shaved parmesan, fresh basil, marinated zucchini, crispy bacon and some lemon zest.

Recommended pasta for this recipe

Caserecce
N. 846 - Italian wheat
Caserecce

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