Ornella Buzzone

Ingredients for 4 people: • 320 gr. of CANDELOTTI • 300 gr. of zucchini • 30 g of basil • 20 gr of walnuts • 40 gr. almond • 40 gr. of parmesan • 50 ml extra virgin olive oil • 1 garlic • salt and pepper q.s. • mint leaves q.s.

Wash and cut the zucchini then we put them in a pan with 3 tablespoons extra virgin olive oil and the onion and let cook for 10 minutes, add the water and a pinch of salt and pepper. Let cool the zucchini and mix them together with extra virgin olive oil, basil, almonds and walnuts. At the end combine the Parmesan and mix well. Zucchini pesto is so ready for seasoning the pasta. Let cook in salted water the candelotti, just cooked join them in the pan to our pesto and serve them with chopped walnuts and almonds.