Sedani rigati with hazelnut pesto, bacon and zucchini
20 min.
x2
Ingredients
160 gr. Sedani Rigati
1 zucchini
120 gr. of bacon
1/2 jar of hazelnuts pesto
1 clove of garlic
Extra virgin olive oil
Salt to taste
Directions:
Clean the zucchini and cut into cubes. In a large skillet, sauté the crushed clove of garlic in two tablespoons of olive oil. When the garlic is browned, add the zucchini and cook for a few minutes. Add the bacon and let it fry on a high flame. Add a ladle of hot water, lower the heat and simmer for 5-10 minutes until the courgettes are cooked. Remove the pan from heat, remove the garlic and add a few tablespoons of pesto with hazelnuts. Keep the sauce warm until the pasta is cooked. Proceed to cook the pasta al dente and stir in the sauce. Serve hot.