| Pennette with zucchini and hazlenuts |
| 200 g | pennette |
| a handful | of blanched hazlenuts |
| 1 tablespoon | olive oil |
| 1 tablespoon | butter |
| 3 | large shallots, finely chopped |
| 2 | medium green zucchini, cut into 1 cm dice |
| 1 | medium yellow zucchini, cut into 1 cm dice |
| 1 | clove of garlic, peeled and chopped |
| sea salt and freshly ground black pepper |
| 1/2 bunch | flat-leaf parsley, chopped |
| 1/2 bunch | basil, leaves torn |
| 1 | lemon, zested |
Cook the pennette in a large saucepan of salted water.
Chop the hazlenuts roughly, then toast them in a small frypan for a few minutes until they are very slightly browning.
Meanwhile, heat the oil and butter in another saucepan, and saute the shallots for about 5 minutes. Add the zucchini, garlic, salt and pepper, and cook further, stirring occasionally, until the vegetables are just tender, about 5 minutes. Remove from the heat and stir in the hazlenuts, parsley, basil and zest.
Add the cooked pennette to the vegetable mixture, and stir together. Season with salt and pepper.
Serves 2.
26 August 2003
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