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.