The recipe for tagliatelle with peas, zucchini and seasonal pesto

THENGREDIENTS X 4:
320 g green noodles
2 zucchini
250 g shelled fresh peas (or thawed)
1 spring onion
50 g grated grana padano.
For the pesto:
25 g basil leaves
25 g marjoram leaves
4 wild garlic leaves (or chives)
1 sprig of coriander
50 g blanched almonds
the juice of half a lemon
extra virgin olive oil
salt and pepper.

Method

Prepare the pesto: wash the herb leaves well and transfer them to the blender with the chopped almonds, a pinch of salt and the filtered lemon juice and blend by slowly adding 100 ml of extra virgin olive oil. Store the pesto in the refrigeratorin a jar covered with film.

Peel the courgettes and the spring onion, wash them, roughly slice them and let them dry in a pan with three tablespoons of oil. Add the peas, stir to flavor and add a ladle of hot water. Cover and cook for about 10 minutes.

Boil the pasta in abundant salted water, drain it keeping it not too dry and dress it immediately with a drizzle of extra virgin olive oil and the grated Grana Padano. Add the vegetables and herb pesto and mix well before serving.

The decorative idea

A game of porcelain cards, a garden of roses blooming on a precious fabric, a rich spring pasta, which alone makes lunch. The formula for lightly enjoying the warm season, even indoors.

ON THE TABLE: GEMINIANO COZZI 1765 plates, ICHENDORF MILANO glasses, CROFF napkin and cutlery, RUBELLI pouf, IKEA doors.

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