A fresh and tasty summer dish, ideal to serve cold.
Preheat the oven to 140°C. Wash the cherry tomatoes and halve them. Arrange them on a baking tray lined with parchment paper, season with extra virgin olive oil, salt, pepper, and a pinch of sugar. Bake for about 1-1.5 hours.
Meanwhile, prepare the zucchini pesto: cut the zucchini into cubes and put them in a blender together with the almonds, parmesan, basil, garlic, salt, and pepper. Add olive oil in a stream and blend until smooth. Adjust with salt and oil if needed.
Cook the pasta in plenty of salted water, drain it al dente, and rinse under cold water. Drain well and place in a large bowl.
Season the pasta with the zucchini pesto, mixing well. Add the confit cherry tomatoes and mozzarella cubes to taste.
Let the pasta cool in the refrigerator for at least 30 minutes before serving.
Store in the refrigerator for 2-3 days.
Serve with a drizzle of extra virgin olive oil and fresh basil for an extra touch.
Italia
| Energy (kcal) | 166.69 |
| Carbohydrates (g) | 24.25 |
| of which sugars (g) | 2.18 |
| Fat (g) | 4.39 |
| of which saturates (g) | 1.04 |
| Protein (g) | 7.01 |
| Fibre (g) | 2.23 |
| Salt (g) | 0.06 |
