In Italy a starter is usually followed by primo piatto (first dish) which might be pasta (secondo piatto is usually a meat dish). Today I propose fettuccine (a type of long, flat pasta) with zucchini and pomodorini (cherry tomatoes). A simple recipe ideal for people in a hurry.
For this recipe you'll need:
fettuccine
1 medium zucchini
100g of cherry tomatoes
3 or 4 spoons of basil pesto
around 5 cashew nuts, crushed or finely chopped
some freshly grated pecorino or parmigiano cheese
olive oil
1. Start by cutting the cherry tomatoes into halves or quarters. Put them on the den of a baking dish, sprinkle with a bit of olive oil and put in the hot oven set for 180 degrees for around 10-15 minutes.
2. In the meantime boil some water for the fettuccine and cut the zucchini into thin slices along the length of the zucchini and fry them on a hot pan until they become soft.
3. Once your fettuccine is al dente, transfer it to the frying pan with the zucchini, add pesto and cashew nuts and stir. I know that some ready-made basil pestos already contain nuts, but I added some cashew nuts separately on purpose to add to the structure of the dish.
4. Transfer the mix from the pan into the baking dish on top of the tomatoes and allow another 5-10 minutes in the oven.
5. Transfer into a plate, sprinkle with cheese, et voila!
Bon appétit!
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