Serves: 4

Level: easy

Preparation: 25 min

Ingredients:
550g of Maffei Tagliolina
1 round courgette
80g of toasted almonds
50g of Parmigiano Reggiano
50g of Pecorino Romano
150ml of Evo oil
50ml of honey
1 organic lemon
60g of basil

Method:
Wash and peel the courgette and, with the help of a mandolin, cut it into thin slices. Wash the basil carefully and pat it gently with a clean cloth. In a container with high sides, place the courgette slices, the basil, the almonds, the cheeses and the honey. Begin to blend at low speed, slowly combining extra virgin olive oil and the filtered lemon juice. Blend until you get a smooth sauce. In a high pot, bring the water to the boil, add the salt and cook the tagliolina. As soon as the pasta comes to the surface, drain it, keeping half a glass of cooking water, which will be used to soften the pesto. Season the tagliolina with the pesto, add the cooking water and, finally, serve, decorating the dish with a few basil leaves and a generous sprinkling of grated cheese. If you want, you can keep the remaining pesto in the refrigerator, sprinkling it with extra virgin olive oil and placing it in an airtight container: thus, the pesto will keep for a couple of weeks.