{"id":7042,"date":"2018-05-31T17:12:46","date_gmt":"2018-05-31T15:12:46","guid":{"rendered":"https:\/\/pestofresco.eu\/penne-with-trombette-zucchini-and-drops-of-pesto-fresco-alla-genovese\/"},"modified":"2018-05-31T17:12:46","modified_gmt":"2018-05-31T15:12:46","slug":"penne-with-trombette-zucchini-and-drops-of-pesto-fresco-alla-genovese","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/penne-with-trombette-zucchini-and-drops-of-pesto-fresco-alla-genovese\/","title":{"rendered":"Penne with trombette zucchini and drops of Pesto Fresco alla Genovese"},"content":{"rendered":"

Dear Pesto<\/strong> Friends, This week we bring you a recipe<\/strong> from Chef Gian Luca Cellerino of Ristocaff\u00e9 Il Ponte in Toirano (Savona)<\/strong>.<\/p>\n

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

Penne with zucchini, trombette zucchini and drops of Pesto Fresco alla Genovese<\/strong><\/p>\n

Ingredients (for 4 people)<\/u><\/p>\n

300 g. of Albenga zucchini <\/p>\n

300 g. of Albenga trumpet zucchini <\/p>\n

One clove of garlic<\/p>\n

Parsley<\/p>\n

Ligurian extra virgin olive oil qb<\/p>\n

Salt qb<\/p>\n

320 g. Gragnano pasta, penne format <\/p>\n

 <\/p>\n

Preparation<\/u><\/p>\n

After washing the zucchini and trumpet zucchini<\/strong>, cut the former into matchsticks and the latter into rounds.<\/p>\n

In a frying pan, heat Ligurian extra virgin olive oil<\/strong> with the garlic clove<\/strong> and remove it as soon as it turns color.<\/p>\n

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.<\/p>\n

Once removed from the pan, combine them with the zucchini and a sprinkle of parsley<\/strong>.<\/p>\n

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

Serve by adding drops of our Pesto Fresco alla Genovese.<\/strong><\/p>\n

Simple, tasty and with a Ligurian flavor. Good right? <\/p>\n","protected":false},"excerpt":{"rendered":"

Dear Pesto Friends, This week we bring you a recipe from Chef Gian Luca Cellerino of Ristocaff\u00e9 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…<\/p>\n","protected":false},"author":3,"featured_media":6074,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[596,553,823,612,822,763,610,694,825,824,820,821,818],"class_list":["post-7042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-chef-gian-luca-cellerino-en","tag-fresh-pesto","tag-il-ponte-ristocaffe","tag-liguria-en","tag-ligurian","tag-ligurian-extra-virgin-olive-oil","tag-pesto-en","tag-pesto-alla-genovese-en","tag-taste-of-liguria","tag-toirano-en","tag-trumpet-zucchini","tag-trumpets","tag-zucchini"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t