The sweetness of the courgettes, the aroma of the basil and the savory taste of the bacon blend perfectly, creating a full-bodied sauce that envelops the olive leaves.
A simple recipe in its realization, but with an exceptional result.
Seeing is believing!
Ingredients for 2 people
4 medium zucchini
7 slices of bacon
200g Olive leaves
Cut the courgettes and cook them with some oil in a non-stick pan for about ten minutes.
For the zucchini pesto: put the zucchini, grated cheese and fresh basil in the blender.
Boil the water for the pasta.
Cut the bacon slices into strips and brown them / without adding fat, theirs will suffice); they will be used to garnish the dish at the end.
Drain the pasta in a pan and cook it with the pesto.
Serve and lay the crispy bacon.