Discover the authentic flavor of Linguine with zucchini flower pesto: a gluten-free dish that combines tradition and selected ingredients. Try it now!
The zucchini flowers must have the pistils removed. Wash and dry the basil and zucchini flowers.
Cook the linguine according to the package instructions. Toast the almonds, roughly chop the flowers, basil and Parmesan.
Put all the pesto ingredients in a blender and blend until creamy.
Drain the linguine al dente. Toss in a pan with the zucchini flower pesto, adding a ladleful of cooking water, plate up and finish with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.
Italia, Campania
| Energy (kcal) | 102.5 |
| Carbohydrates (g) | 4.75 |
| of which sugars (g) | 0.98 |
| Fat (g) | 7.65 |
| of which saturates (g) | 0.86 |
| Protein (g) | 4.62 |
| Fibre (g) | 1.98 |
| Salt (g) | 0.03 |
