Ingredients

• 180 g of tagliatelle/lunguine/spaghetti
• 200 g of courgettes
• 25 g of pine nuts/almonds/pistachios
• 25 g of grated aged Pecorino Toscano PDO
• 2 tablespoons of EVO oil
• 1 clove of garlic
• Salt to taste

Preparation

Put the nuts in a pan and toast them to taste. Cut the courgettes into very thin slices or cubes and lightly salt them. Put a little oil in a frying pan and sauté the garlic, then add the courgettes and cook over high heat for about 10 minutes, adding some water if necessary.

Meanwhile, cook the tagliatelle in plenty of boiling, salted water.

Remove the garlic and pour the courgettes into a blender with the grated aged Pecorino Toscano PDO, the nuts, and EVO oil to taste. Blend until you get a smooth, creamy pesto sauce you will use to dress the tagliatelle.