- 200 gr trecce
- 2 tbsp of rucola pesto
- 1 big zucchini
- Parmigiano Reggiano or Pecorino cheese
- Extra Virgin Olive Oil, salt and pepper
Using a cheese grater, grate the whole zucchini. Warm up 2 spoons of olive oil in a pan and add the grated zucchini. Add some salt and pepper, stir and cook for about 10 minutes. Fill a large pot with water and cook it on high heat. As soon as the water boils, add 1 tablespoon of salt and stir to let it dissolve. Cook the trecce in boiling water for about 11 minutes. Once ready, drain them into the pan with the zucchini, add the 2 spoons of rucola pesto and some cooking water until it all becomes creamy. Divide the paste in two portions and grate some fresh parmesan cheese on top.
- Before serving grate some lemon zest on the trecce to have a fresher flavour.
- Use ‘Ricotta salata’ instead of the Parmigiano Reggiano to have a stronger flavour.