amies farfalle zucchini with pistachio nut basil sauce

Ingredients amies farfalle zucchini with pistachio nut basil sauce

360 grams farfalle
200 ml extra virgin olive oil
4 garlic cloves bruised
600 grams zucchini cut into matchsticks
120 grams shelled pistachio nuts
50 grams basil leaves
30 grams fresh flat-leaf parsley
1 salt and fresh ground black pepper
15 grams unsalted butter
4 tbsp freshly grated parmesan

how to make amies farfalle zucchini with pistachio nut basil sauce

Saute the garlic in a heated oil in a non-stick frying pan. Add the the zucchini and fry at a lively heat until golden all over. They r ready when they are tender, not still crunchy but not yet soft. Season with salt and pepper.

While the zucchini are frying, put the pistachios in a small saucepan with water. Bring to a boil and boil for 10 seconds. Skin the pistachios. Dry them thoroughly and put in a blender or food processor.

Add basil and parsley to the pistachios. Process while adding the rest of the oil through the blender. Add salt and pepper to taste. Scoop out the mixture into a serving bowl and place it in a warm oven.

Cook the pasta until al dente. Drain, reserving a cupful of the pasta water and put immediately into the heated bowl. Add the butter and parmesan and toss very thoroughly, adding 3 or 4 tbsp of the reserved water to give the pasta the right fluidity.

Pour in half of the zucchini and its juices in the pasta. Mix very thoroughly. Spoon the remaining half over the top of the pasta.

Serve at once. Share and enjoy.