ingredients

200 g of orecchiette
200 g chopped veal
1 tray of Zucchini with hazelnut seeds (read Tips)
30 g of hazelnuts
20 g grated Parmesan cheese
1 tbsp. to s. olive oil

Equipment

1 large saucepan
1 propeller robot
1 small pan

Steps

Step 1

Approx. 15 min before serving: dip the pasta in the pot of boiling salted water, let it boil until it is al dente (cooked, but firm under the tooth).

At the same time: roughly crush the hazelnuts with the robot; Blend them over medium heat in the fat-free pan.

2nd step

To serve: drain pasta, keep warm in a dish with 2-3 tbsp. to s. of their cooking water. Put the veal in the pan with the oil over medium heat, crumbling it. Add the zucchini tray, pepper at the grinder, heat for 30 seconds. Add the pasta, mix, pour into the dish. Sow the hazelnuts, powder the parmesan, enjoy.

tips

Zucchini with hazelnut seeds. They are found in an aluminum tray under the brand Barilla "Fantasie del Sole": 76% zucchini cooked in the Italian style with cashew nuts, hazelnut ... without additives or preservatives. 2.95 € / 220 g (pasta sauces section).

The orecchiette . Pasta in the shape of a Chinese hat (easy to find in the range Collezione -Barilla): thick, their firmness contrasts with the sweetness of cooked zucchini.

Adeline's ideas . • Put a small bottle of hazelnut oil on the table : each one, if he wishes, can pour a net on his pasta to enhance their aroma. • Combine some dried oregano (1 pinch) with Parmesan cheese before sowing it on the dish. • Add fresh basil leaves in pasta at the very last moment before serving. • Serve with a crisp green salad seasoned with sherry vinegar and extra virgin hazelnut, walnut or almond oil.