Cut the zucchini into cubes and put them in the blender.
Add the olive oil, basil, pecorino, toasted almonds, the garlic clove, salt and the ice cubes.
Run the blender until you get a smooth cream.
Cook the pasta in plenty of salted water and drain it al dente.
In a large bowl, mix the pasta with the zucchini pesto, adding a little cooking water if necessary to make the dish creamier.
Serve the pasta with zucchini pesto, garnished with fresh basil leaves, cherry tomatoes and a sprinkling of pecorino.
Blender
Consume within 2 days
The zucchini pesto keeps in the refrigerator for up to 2 days. To add an extra touch to the dish, you can decorate with fresh basil leaves, cherry tomatoes and a sprinkling of pecorino. Pair with a good white wine.
Italia, Piemonte
