Linguine al Pesto Zucchine – Campania
Campania, located in the south western part of the peninsula, has many claims to fame and is therefor is one of the most visited by tourists. The beautiful region contains the Amalfi Coast, Capri, Naples, and Pompeii. The ancient Romans called it “Campania Felix” or “fertile/happy countryside” and because of previous Greek occupation is known for early greco-roman culture.
Naples is famous as the birth place of pizza, Margherita Pizza being the original flavor, and Capri for the popular Caprese Salad. Other Campania delicacies you may recognise include: Spaghetti con le Vengole, Eggplant Parmesan, Acqua Pazza, and Limoncello.
- 1 1/2 oz sliced almonds
- salt and pepper
- 1/4 lb zucchini, halved leagnthwise and seeded
- 25 mint leaves
- 2 T. chopped parsley
- 2 oz blanched almonds, chopped
- 2 cloaves garlic, coarsely chopped
- 1 1/3 cups Glorioso’s grated Parmesan cheese
- 1 1/4 lbs Glorioso’s fresh linguine
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Heat 3 tablespoons of oil in a small pan. Add the sliced almonds and cook, stirring occasionaly, until browned. Set aside.
Bring a large pot of lightly salted water to a boil. Add zucchini and cook until crisp-tender. Scoop out zucchini and set aside to cool. Reserve the pot of cooking water.
In a blender or food processor, process the zucchini with the mint, parsley, chopped almonds, garlic, and Parmesan. While machine is running, drizzle in 10 tablespoons of olive oil. Season with salt and pepper.
Bring pot of reserved zucchini water to a boil and add in the pasta.
Cook until al dente. Then drain and transfer to serving dish.
Toss with zucchini pest and drizzle with oil.
Season with black pepper and garnish with roasted sliced almonds.
Mix the pasta into the sauce, adding a little of the cooking water if necessary, and then serve topped with chopped parsley and plenty of ground black pepper.