Courgettes and Pesto di Pra’ Carbonara

for 4

Easy

Ingredients for 4 people:

400 gr mezze maniche pasta (half-sleeves)

2 scallions

3 big courgettes

4 whole eggs an 1 egg yolk

4 tablespoons Pesto di Pra’

200 gr Grated Reggiano Parmesan

salt and pepper q. s.

extra virgin olive oil

A basil leaf

Procedure

Cube the courgettes and cut the scallions into round slices.
In a pan heat some oil, brown the courgettes with the scallions for about 12/15 minutes, check the amount of salt and put them aside. In a bowl whip up the whole eggs, the yolk and 4 tablespoons of Pesto di Pra’, add Parmesan pepper, and with a whisk make an egg cream.
Cook pasta in boiling and salt water. Drain on the hard side and season with courgettes first and then with the egg cream.
Serve with a sprinkle of Parmesan cheese, a drizzle of oil, a little pepper and a basil leaf.
(Recipe by Valentina Scarnecchia).