Ingredients
• 12½ oz (350 g) Delverde cavatelli
• 3 baby zucchini, thickly sliced
• 7-8 cherry tomatoes, quartered
• 1 tbsp pine nuts, toasted and chopped
• 2 tbsps extra-virgin olive oil
• 1 garlic clove, smashed
• 1/2 cup (120 ml) vegetable broth
• 3-4 basil leaves
• salt and pepper
Preparation
• Heat the olive oil in a frying pan and sauté the garlic. add the zucchini, season with salt and pepper and brown slightly. add the broth, cover and cook until tender.
• Meanwhile bring a large pot of salted water to a boil and cook the cavatelli until al dente.
• Drain and cool under cold running water. let the cooked zucchini cool, then discard the garlic and puree the zucchini in a food processor with the basil. stir the cavatelli into the zucchini sauce together with the cherry tomatoes and pine nuts and serve immediately.
Preparation time 20 minutes – cooking time 20 minutes – Level of difficulty easy
