Wholemeal fettuccine with pistachio pesto, courgettes and confit cherry tomatoes
12 / 07 / 21
A good, tasty, summery and easy dish that is easy to prepare! Pasta dishes, in the warm months, for me must be just like that: delicious but super quick to make.
And courgettes and pistachio pesto can further enhance the taste of this high quality pasta: we have in fact chosen the “Fettuccine di grano duro integrale decorticato” (dehusked wholemeal durum wheat Fettuccine) of the Bio line by Sgambaro, organic and made with 100% Italian wheat, in a short and sustainable supply chain.
The result is an incredibly good first course, excellent to eat hot, but also lukewarm and made unique by the confit tomatoes cooked and caramelised in the oven, a real delight!
Ingredients for 2 people
200 g Sgambaro wholemeal durum wheat Fettuccine “Bio”
4 courgettes
200 g cherry tomatoes
1 tablespoon of cane sugar
1 pinch of salt
Fresh herbs of your choice
Extra-virgin olive oil
Salt
Fresh basil
For the pesto
60 g shelled pistachios
30 g extra virgin olive oil
50 ml pasta cooking water
Preparation
Wash, cut the cherry tomatoes and lay them on a baking sheet covered with parchment paper (or a silicone sheet) with the skin resting on the baking tray.
Spread extra virgin olive oil, dried aromatic herbs, salt and a sprinkling of sugar on the tomatoes.
Bake at 180° (fan mode on) for 20-25 minutes.
Soak the shelled pistachios in hot water for about 10 minutes.
In the meantime, cut four courgettes into cubes, sauté them in a pan with oil and salt over medium heat for about 10 minutes. Stir frequently to keep them from sticking to the pan.
Boil the water for the pasta, add salt and add the Fettuccine.
Now pour half of the cooked courgettes, the drained pistachios, extra virgin olive oil, salt, aromatic herbs, a little of the pasta cooking water into the jug and blend until you get a homogeneous mixture.
Finish cooking the Fettuccine and drain lightly “al dente”, season with diced courgettes, tomatoes confits, pistachio pesto and mix with the help of a few tablespoons of cooking water if needed.
Top with fresh basil leaves.
Federica Pennacchioni
Biologist specialised in vegetarian nutrition and dietetics
Co-founder of www.ilgolosomangiarsano.it
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