Elbow macaroni with pesto, pepperoni and yellow zucchini

Elbow macaroni with pesto, peperoni and yellow zucchini
For 2 people

250g elbow macaronis
3-4    tablespoon pesto
1         large yellow zucchini
1        peperoni
2        cloves of garlic
1       small red onion
1       tablespoon olive oil
½      tablespoon freshly ground black pepper
50g pecorino cheese (grated)
Salt to taste

1. Cut zucchini in small cubes and pepperoni in rings and put aside. Chop onion and garlic and also put aside. Bring a pot of water to a boil and cook pasta until aldente.
2. Meanwhile heat up a pan with olive oil and add garlic and onion. Roast for 1-2 minutes before adding the pepperoni and zucchini cubes. Roast for 2-3 minutes until the zucchini softened a little bit. Turn off heat and add the black pepper, then season to taste with salt.

Homemade pesto with chickpeas and sundried tomatoes
3. When the macaronis are done, drain water and mix the pasta with veggie mix and pesto in the pan. Arrange on plates and sprinkle with pecorino cheese. Enjoy!

Elbow macaroni with pesto, peperoni and yellow zucchini

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s