Name: Linguine with zucchini flower pesto.
Prep time: 20 min
Yield: 2
Cuisine: Italia
Ingredients: 140 g Gluten-free linguine; 20 Nr Zucchini flowers; 20 Nr Toasted almonds; 10 Nr Basil leaves; 25 g Parmigiano Reggiano; 2 Tablespoons Extra virgin olive oil; 1 Nr Organic grated lemon zest; 1 Pinch Salt; 1 Teaspoon Salt for cooking the linguine.

Preparation

STEP 1 OF 4
The zucchini flowers should be without pistils. Wash and dry the basil and zucchini flowers.
STEP 2 OF 4
Cook the linguine according to the package instructions. Toast the almonds, roughly chop the flowers, basil, and Parmigiano.
STEP 3 OF 4
Pour all the ingredients for the pesto into a blender, blend until creamy.
STEP 4 OF 4
Drain the linguine al dente. Toss in a pan with the zucchini flower pesto, adding a ladle of cooking water, plate and finish with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.

General Information

Origin

Italia, Campania

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	407.27
Carbohydrates (g)	54.17
of which Sugars (g)	1.64
Fat (g)	16.08
of which Saturates (g)	4.09
Protein (g)	14.16
Fiber (g)	1.27
Sale (g)	0.65