Prep time 25 minutes
30g pine nuts
8 fresh mint leaves
50g grated Pecorino Romano cheese
50g grated Parmigiano cheese
Extra virgin olive oil
1 pinch of salt
1 clove of garlic
14-16 cherry tomatoes different colors, I used red and yellow
Put a pot of salted water on to boil for the farfalle.
Finely grate the zucchini and onion cook them for 5 minutes. Using a hand blender, mix together the zucchini and onion with mint leaves, parmesan cheese and a pinch of salt.
Toast the pine nuts for 3 minutes (it brings out more flavor) .
In a saute` pan, brown a clove of garlic in extra olive oil and add the cherry tomatoes and cook for 4 minutes.
Cook the farfalle until al dente. Drain and set aside 1/2 cup of the pasta water.
Add the spaghetti in the saute`pan, stir them with the pesto and tomatoes. Turn off the flame and add the pasta water to loosen up the sauce.
Present it with grated pecorino and black pepper.