RECIPES
Cold cavatelli with zucchini and cherry tomatoes
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
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.
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