Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 320 g Whole Penne
- - 3 courgettes
- - 80 g Shelled Hazelnuts
- - 2 cloves of garlic
- - 10 leaflets of mint
- - 4 spoons of Extra Virgin Olive Oil
- - Salt
- - pepper
INSTRUCTIONS
- Chop the hazelnuts and then toast them at low heat in a non-stick pan for 3-4 minutes.
- Add the courgettes reduced in regular cubes to the hazelnuts, salt (a little) and pepper (a lot). Cover with a lid and cook for about 10 minutes at medium heat, pouring a little water. Then add the minced garlic, all the oil and continue cooking at a gently heat for 5 minutes.
- In the meantime, boil the pennette in slightly salted water. When the pasta is cooked, drain it and let it briefly flavor it in the pan with the zucchini.
- At the time of serving, sprinkle the pennette with the mint leaves chopped between the fingers: in this way they will release all their fragrance and will not oxidize!
