Discover the authentic taste of Linguine with zucchini flower pesto: a gluten-free dish that combines tradition and selected ingredients. Try it now!
The zucchini flowers should be without pistils. Wash and dry the basil and zucchini flowers.
Cook the linguine according to the package instructions. Toast the almonds, roughly chop the flowers, basil, and Parmigiano.
Pour all the ingredients for the pesto into a blender, blend until creamy.
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.
Italia, Campania
| 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 |
