Rezepte

Anleitung

For the pesto finely grate parmesan cheese. Wash the parsley and mint, dab dry and pluck the leaves. Peel the garlic and chop coarsely. Wash the lemon under warm water, dry and finely grate the peel. Cut the lemon in half and press out the juice.
Put 50 g of the parmesan cheese, parsley and mint leaves, garlic, pistachio kernels, lemon peel and juice, and olive oil into a tall container and purée with a hand blender. Season with salt and pepper.

Prepare the fettuccine in accordance with the instructions on the packaging.

Meanwhile clean and wash the courgette before cutting into thin slices.
Mix flour with salt and pepper in a deep plate.
Whisk eggs in a separate bowl.
Mix breadcrumbs and the remaining parmesan cheese in another bowl.
First dip the courgette slices into the flour, then into the egg and finally turn in the breadcrumb-parmesan mixture. Fry the slices one by one in clarified butter until golden brown and dab off the excess fat with kitchen roll.
Mix the cooked fettuccine and the pistachio pesto and serve with the courgette slices.