Undigested Rice In Stools

Paccheri pesto zucchini and curry I

So then today I want to offer the recipe of the dish that I cooked for lunch!

Assuming that I love the zucchini without in any way, I think the zucchini pesto is very delicious and also a light tasty sugetto to vary a bit and is also very quick to prepare and do a good cool! I like pasta in this case I used the paccheri, but you can use many types of pasta, goes very well with the ravioli and arugula greens.

But 'nuff said and here's the recipe, dose x 1 or 2 people, but to be honest I am very eye!

• 3 zucchini


• 10 basil leaves


• grated Parmesan


• oil


• pine nuts, 1 / 2 teaspoons

If you're Home a tasty bit of cheese I suggest you add a bit to give it a twist and add the salt, but even without it is very tasty.

First pour the zucchini well washed in a large pot that you previously put on the stove filled with hot water, do not need to bring to a boil, let the zucchini for about 5 minutes the time it is boiled . Once ready, cut them and put them in a blender rondelline where you previously put the basil, pine nuts and Parmesan cheese before you start to mix everything that put us in a little oil then add in the mix (do not know if you say so )! Once you have put the composite in a large pan where you previously put some pine nuts to toast, once past the 14 minutes of cooking paccheri (the package says 16, but not to overcook them take them out a couple of minutes before and miraccomando not drain pasta in school because otherwise paccheri breaks).

If, after 2 minutes and mix well avte pesto paccheri the dish is ready to be served.

Maybe for a special touch you can put on some grated cheese and some toasted pine nuts!

Enjoy ...