Egg Tagliatelle with Zucchini and Mint Pesto

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  • 1/4 cup(s) Extra Virgin Olive Oil
  • 2 young zucchini julienned
  • 6 clove(s) garlic chopped
  • 3 spring onions, green and white chopped
  • 1/2 cup(s) white wine,Vinho Verde "Biotite" 2011.
  • 1 1/2 cup(s) mint
  • 1/2 cup(s) flat-leafed parsley packed
  • 1/4 cup(s) pistachios toasted
  • 1/4 cup(s) parmagiano reggiano grated
  • 1/4 cup(s) Pecorino-Romano cheese grated
  • 1 Zest and juice of lemon
  • 1 pound(s) Egg Tagliatelle


  1. Bring a large pot of water to a boil for the pasta.
  2. Heat about 2 tablespoons EVOO, 2 turns of the pan in large skillet over medium heat. Add zucchini to hot oil and lightly brown, 6-8 minutes. Add spring onions and half the garlic; deglaze with wine and season with salt and pepper. Reduce heat and keep warm until pasta is done.

  3. Meanwhile, place the mint, parsley, remaining garlic, nuts, cheeses and about 1/4 cup EVOO in a food processor. Pulse into a pesto and season with salt and pepper to your taste. Transfer pesto to large bowl.

  4. Salt pasta water and cook tagliatelle to al dente. Add 1 cup starchy cooking water to pesto. Drain pasta and add to the bowl. Toss to combine then add zucchini and gently toss. Serve.
August 2013

This recipe is a personal recipe added by cmas2696 and has not been tested or endorsed by MyRecipes.

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