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.
Recipes with pasta Fabianelli on the blog La Tavola Allegra