Foglie di Ulivo con pesto di zucchine e pancetta croccante - Valle del Crati

The sweetness of the courgettes, the aroma of the basil and the savoury taste of the pancetta combine perfectly, creating a full-bodied sauce that envelops the Olive Leaves pasta.

A simple recipe in its realisation, but with an exceptional result.

Try it to believe! 

Ingredients for 2 persons

· 4 medium-sized courgettes

· 7 slices of bacon

· 200 g Olive leaves Pasta

· EVO oil

· Fresh basil

· Grated cheese 


Cut up the courgettes and cook them with some oil in a non-stick frying pan for about ten minutes.

For the courgette pesto: put the courgettes, grated cheese and fresh basil in a blender.

Boil the water for the pasta.

Cut the bacon slices into strips and brown them (no fat added, just their own); they will be used to garnish the dish at the end.

Drain the pasta in a frying pan and risotto it with the pesto.

Serve and lay the crispy bacon on top.