Mezze Penne with Zucchini Sauce and Nuts

Here is a recipe for preparing mezze penne with zucchini sauce and nuts, a tasty and flavorful variation that combines the freshness of vegetables with the rich taste of nuts.

Ingredients

• 320 g of mezze penne
• 2 medium-sized zucchini
• 40 g of peeled almonds
• 40 g of walnuts
• 1 garlic clove
• 60 g of grated Parmesan
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (a few leaves for garnish)

Preparation

1. Start by lightly toasting the almonds and walnuts in a non-stick pan, being careful not to burn them. Once golden, remove from the heat and let cool.
2. Wash the zucchini and cut them into rounds or julienne, depending on your preference.
3. In a large pan, heat a drizzle of extra virgin olive oil with a garlic clove. When the garlic is golden, remove it and add the zucchini.
4. Sauté the zucchini until tender, then season with salt and pepper to taste.
5. Once the zucchini are cooked, remove some of them and set aside for the final garnish.
6. Meanwhile, bring a pot of salted water to a boil and cook the mezze penne al dente, following the instructions on the package.
7. Using an immersion blender or mixer, blend the remaining zucchini in the pan together with half of the toasted almonds and walnuts until you obtain a smooth cream. If necessary, add a little pasta cooking water to achieve the desired consistency.
8. Drain the al dente pasta and add it to the pan with the zucchini cream, stirring to combine the flavors.
9. Add the grated Parmesan and mix well.
10. Serve the mezze penne garnished with the reserved zucchini, the remaining almonds and walnuts coarsely chopped, and a few fresh basil leaves for decoration.

This recipe creates a perfect balance between the delicate flavor of zucchini and the bolder taste of nuts. The almonds and walnuts add crunch and a touch of originality to the dish. For a completely vegetarian variation, you can replace the Parmesan with grated vegan cheese or simply omit it. Enjoy your meal!