The sweetness of the courgettes, the aroma of the
basil and the savoury taste of the pancetta combine perfectly, creating a
full-bodied sauce that envelops the Olive Leaves pasta.
A simple recipe in its realisation, but with an
exceptional result.
Try it to believe!
Ingredients for 2 persons
·
4 medium-sized courgettes
·
7 slices of bacon
·
200 g Olive leaves Pasta
·
EVO oil
·
Fresh basil
·
Grated cheese
Method
Cut up the courgettes and cook them with some oil in a
non-stick frying pan for about ten minutes.
For the courgette pesto: put the courgettes, grated
cheese and fresh basil in a blender.
Boil the water for the pasta.
Cut the bacon slices into strips and brown them (no
fat added, just their own); they will be used to garnish the dish at the end.
Drain the pasta in a frying pan and risotto it with
the pesto.
Serve and lay the crispy bacon on top.