Mezze penne rigate with almond pesto, mushrooms and zucchini
360 gr. Mezze Penne Rigate
30 gr. dried porcini mushrooms
200 gr. of almond pesto
4 tablespoons extra virgin olive oil
2 cloves of garlic
Salt to taste
Wash, dry and cut the zucchini into cubes. Soak the dried mushrooms in a bowl with warm water for about 30 minutes. In a frying pan, brown the garlic cloves with the oil. When the garlic is golden, add the diced zucchini and sauté over high heat for a few minutes. Then add the squeezed mushrooms and stir. Continue to cook for a few minutes, then lower the heat, add a ladle of hot water, cover with a lid and cook for about 10 minutes until the zucchini are tender. Put on the stove the water and cook the pasta, drain it al dente and pour into the pan with the sauce of vegetables. Pan-fry the pasta and let it become tasty. Finally, remove the pan from the heat and add the almond pesto, mix well and serve hot.