- Bring a large pot of salted water to a boil and cook pasta until “al dente”.
- Make the zucchini pesto: remove the extremitites of the zucchini and cut into small pieces. Put them in a mixer and add all the other ingredients. Start mixing until creamy. If too thick, pour in some cold water.
- Drain pasta reserving some of its cooking water. Put in a large bowl and season with the zucchini pesto, stirring very well. Serve immediately with fresh basil leaves.
- Cut into thin rounds one zucchini and coat them into flour. Deep fry into vegetable oil until golden and crunchy. Serve on top of your pasta!