Nutritional values for 1 serving :

513 calories

Carbohydrates 52g

Fats 26g

Protein 14g

Preparation time: 30 minutes

Ingredients for 4 servings:

1 medium potato
2 bunch of basil
75 g pine nuts
1 teaspoon of coarse sea salt
6 tbsp virgin olive oil
250 g wholemeal ribbon pasta without egg
Sea salt, colored pepper
1 small zucchini
200 g cherry tomatoes

Preparation:

1. Cook the potatoes in salted water and then peel them. Then
mash with a fork. Wash the basil.

2. Finely puree the basil, pine nuts and the coarse sea salt in a
blender, stir in 5 tablespoons of oil and mix in the potatoes.

3. Cook the pasta in salted water according to the instructions
on the packet.

4. Cut the zucchini into slices. Then fry in the pan with the
remaining oil. Halve the tomatoes, fry them briefly and season
with salt and pepper.

5. Drain the pasta, mix with the pesto and serve with the
vegetables.