LA MOLISANA RECIPES

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Spaghetto Quadrato1 with Hanami, Squash blossoms, Zucchini pesto, Mint and Lime

RECIPES LA MOLISANA


Spaghetto Quadrato1 with Hanami, Squash blossoms, Zucchini pesto, Mint and Lime

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Parmesan   60g
  • Courgette flowers   16 pcs
  • Mint leaves   10 pcs
  • Courgettes   2 pcs
  • Almonds   2 tablespoons
  • Almonds fillets   to taste
  • Extra virgin olive oil   to taste
  • Pink pepper   to taste
  • Salt   to taste
  • Himalayan pink salt   to taste
  • Zest of lime   to taste

INSTRUCTIONS:

To prepare the pesto: wash, trim and grate the courgette. In a mixer grind the grated courgette, mint, almonds, parmesan cheese and extra virgin olive oil. Adjust with pink salt of 'Himalaya, scent with the zest of lime and pink pepper.

In a bowl, simmer the flowers with a drizzle of olive oil for a few moments.

In boiling salted water cook the Spaghetto Quadrato®1 drain when al dente and stir in the sauce with the

courgette flowers, coat with pesto, and a few tablespoons of the cooking water, to make the spaghetti very viscous and creamy.

Finally, garnish the pasta with a sprig of mint, a few Parmesan strips. Add a handful of almonds fillets and lime zest.

Recipe by Loredana Trezzi for the contest Ilovespaghettoquadrato