Mafaldine De Cecco with zucchini & basil pesto & fontina cheese

Home to Fontina cheese is Valle “Aosta” a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it’s known for the iconic, snow-capped peaks the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso.

INGREDIENTS

Serves 4

350g Mafaldine pasta De Cecco

4 Medium zucchini sliced 1/2cm thick

3 Cloves of garlic, sliced

20 Leaves of fresh basil

1 Tablespoon of fresh roughly chopped Italian parsley

1 Tablespoon of extra-virgin olive oil

200g of Fontina Cheese

METHOD

1. Pour the oil in a large pan, add the sliced garlic, the basil and fry gently for 1 minute.

2. Add the zucchini and season with salt and pepper. Add 1/2 cup of water and simmer until the zucchini are soft.

3. Add the parsley, then with the back of a fork or hand masher, squash the zucchini to a pulp/ thick sauce. You can use a hand blender with a pulse function if you have one.

4. In the meantime boil the pasta in plenty of salted water. When al dente drain and add into the pan with sauce. Add the grated fontina and mix through.

5. Serve with extra fontina on top and a drizzle of extra virgin olive oil.

Buon Appetito!