Tagliatelle with Zucchini Pesto, Almonds and Mint Leaves

Recipe with fresh pasta "Le Tagliatelle" by Pastificio Gaetarelli

40 minutes

4 persons

In a small pan, heat three tablespoons of oil and sauté the slivered almonds until slightly brown, stirring from time to time. Cut the zucchinis in halves, remove the seeds and a little of the white part, boil al dente in abundant salted water, drain with a slotted spoon and let them cool down. Keep cooking water.
Blend the zucchini with the mint leaves, garlic, parsley, peeled almonds and grated Parmigiano cheese. Pour 1.5 dl of oil, then add salt and pepper.
Boil the tagliatelle in the water where the zucchinis were boiled for two minutes, drain and transfer onto a serving plate and season with the zucchini pesto. Pour some oil, add freshly ground pepper and garnish with the slices of browned almonds.