Eliche with courgette pesto

Fast, greedy, full of well-being!

Ingredients for 4 people:

200 g Eliche Legù with 4 legumes

3 medium zucchini

50 g basil

15 g pine nuts

150 ml extra virgin olive oil

40 g grated pecorino

salt


Method

Clean and wash the courgettes, cut them into two pieces and put them to steam for 10 minutes.

While the courgettes are cooking, clean, wash and dry the basil and grate the pecorino.

As soon as the courgettes are ready, put them in a blender together with the pine nuts, basil, part of the oil and a pinch of salt. Add the remaining oil a little at a time in order to obtain a homogeneous pesto to which the garttugiato pecorino is added.

Cook the pasta in salted water, drain it in the sauce and, if necessary, add a little cooking water to make everything more tied.