Dear Pesto Friends, This week we bring you a recipe from Chef Gian Luca Cellerino of Ristocaffé Il Ponte in Toirano (Savona).

This is a recipe made with our very simple Pesto Fresco that brings all the flavor of Liguria to your tables. We used only local raw materials, except for the pasta, from Gragnano and bronze-drawn.

Penne with zucchini, trombette zucchini and drops of Pesto Fresco alla Genovese

Ingredients (for 4 people)

300 g. of Albenga zucchini

300 g. of Albenga trumpet zucchini

One clove of garlic

Parsley

Ligurian extra virgin olive oil qb

Salt qb

320 g. Gragnano pasta, penne format

Preparation

After washing the zucchini and trumpet zucchini, cut the former into matchsticks and the latter into rounds.

In a frying pan, heat Ligurian extra virgin olive oil with the garlic clove and remove it as soon as it turns color.

Place the zucchini in hot oil and pan-fry until desired consistency, then adjust salt and remove from pan and set aside and repeat the same with the trumpet zucchini.

Once removed from the pan, combine them with the zucchini and a sprinkle of parsley.

In the meantime you will have cooked the pasta al dente. Once drained (be careful to keep some of the cooking water aside), toss it in the pan with the prepared vegetables and a little of the pasta cooking water.

Serve by adding drops of our Pesto Fresco alla Genovese.

Simple, tasty and with a Ligurian flavor. Good right?