• 500gr tagliatelle (with egg or spinach)
  • 200gr green peas
  • Salt
  • Fresh basil for serving

For the zucchini pesto:

  • 4 medium zucchinis (about 300gr)
  • 100gr shredded parmesan
  • 125ml LACON extra virgin olive oil
  • 2 garlic gloves
  • Zest from1 lemon
  • 3 tbsp of fresh parsley
  • 1 package of dry basil



Put all the ingredients for the zucchini pesto in the multi and blend them. Boil the pasta in salted water according with the time written in the package along with the green peas, and strain them. Keep half of the water from the cup in which you have boiled the pasta for the sauce. Put the zucchini pesto in a frying pan and let it in medium volume to warm up, without boiling it. Add water from the pasta and stir. Put the boiled tagliatelle with the green peas in the frying pan and stir. Serve with leaves from fresh basil.