My 12yrs old kid loves pesto but he doesn’t eat zucchini, and with this recipe he enjoyed the zucchini “pesto”. This fresh zucchini pasta with Italian bacon… It is another option to a lazy lunch or dinner! I mean, it’s so simple, yet, so delicious and also very different. Why? Simply because I made the pasta sauce out of zucchini. No cream, no eggs, just a lots of zucchini, pecorino cheese (parmesan cheese will do as well), and fresh basil.
Let’s start.
Ingredients
* 3 small zucchini
* 100 g sweet bacon
* 280 g fusilli pasta
* 4/5 basil leaves
* 30 g of pecorino romano cheese (or parmesan cheese)
* Salt and pepper
* Olive oil
* 1/2 white onion
* 1/2 glass of white wine
Preparation:
1.Chop the onion and the zucchini cut them into very small cubes.
1.Boil enough salted water for the pasta.
2.In a saucepan, fry part of the onion in olive oil, then add the zucchini. Salt and pepper to taste, add the white wine, cover. Cook for 10/12 minutes on medium-low heat, adding hot water if necessary.
3.When the zucchini are soft, turn off the heat,add the basil, pecorino cheese and a drizzle of oil, transfer them to a mixer. Proceed to blend them obtaining a smooth cream. Put it aside.
4.Take the pan back, then fry the onion and the rest of the zucchini in a drizzle of oil, then add the diced bacon.
5.Deglaze with white wine, leaving them to soften over low heat.
6.Combine the zucchini cream sauce.Stir and mix well.
7.About 2mins before the complete cooking time of the pasta remove it and combine it to the zucchini/bacon sauce and keep stirring until fully cooked.
Voilà.. Serve hot and enjoy!
Bon appetit!
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#facile #primopiatto