Serves 4

Prep time 25 minutes


400g Farfalle
2-3 zucchini
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.

Alessandro Morreale

Alessandro Morreale

Alessandro indulges in his great passion for home cooking after a long day as head of business development at digital agency, ANCHOVY.

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