COURGETTE, MINT AND PINE NUT PASTA
Fall in love with Italian cuisine all over again with my simple yet delicious courgette, pine nut, and mint pasta recipe.
Enjoy the Freshness of Courgette, Pine Nut, and Mint Pasta
As a food lover, I am always on the lookout for new and exciting recipes. Recently, I have fallen in love with a dish at an Italian friend’s house of courgette, pine nut and mint Pasta. It was a recipe passed down from an Italian friend who picked it up during her travels to Pisa. Since then, it has become a classic at my house, and I am eager to share this exquisite recipe with you.
The combination of courgette, pine nut, and mint in my recipe is truly divine. The dish has a light and fresh taste, perfect for a summer evening. The courgette adds a subtle sweetness and texture, while the pine nuts provide a nutty crunch. without omitting the mint with a slightly refreshing twist.
The History of Courgette, Pine Nut, and Mint Pasta
Pasta dishes have been a part of Italian cuisine for centuries. Their versatility and simplicity have made them a popular choice across the globe. Courgette, Pine Nut, and Mint Pasta is a relatively new addition to the Italian culinary world. The recipe is believed to have originated in the coastal regions of Italy, where the combination of fresh seafood, vegetables, and herbs is common.
The Perfect Pasta Texture
The texture of the pasta is an essential component of any pasta dish. In this recipe, the pasta’s al dente texture complements the courgette, pine nut, and mint perfectly. The pasta is cooked just enough to maintain a slight firmness.
Serve Cold or Hot
One of the best things about this recipe is that it can be served hot or cold. This makes it a great option for those busy evenings when you don’t have time to cook. You can prepare it ahead of time and chill it in the fridge until you’re ready to eat. The dish is just as tasty served cold, making it an excellent option for a summer picnic or barbecue.
Exploring the Veneto wine region : a look into Montello
A glass of Red Montello e Colli Assolani from Friuli Venezia Giulia is the perfect wine to pair with my courgette and mint pasta recipe.
Italy is known for producing some of the finest wines in the world, and the Veneto wine region in northeastern Italy is no exception. Among the region’s notable appellations is Montello e Colli Asolani, a DOC (Denominazione di Origine Controllata) established in 1977.
The Terroir and Grapes of Montello e Colli Asolani
Montello e Colli Asolani is situated in the Veneto region, which is well-known for its sparkling wines, white prosecco, and dry red wines, primarily made from Bordeaux grape varieties. However, Montello e Colli Asolani is made using the Refosco dal Peduncolo Rosso grape, which is primarily grown in the Friuli-Venezia Giulia region. The Colli Orientali del Friuli, located in the foothills of the Carnic Alps, is the primary location of this red grape.
The Production of Montello e Colli Asolani
Montello e Colli Asolani is produced using the Refosco dal Peduncolo Rosso grape, which gives the wine a deep red colour and a robust aroma profile. Today, the region is known for its red wines, which are primarily made using Cabernet, Merlot, and Carmenère grapes.
Tasting Notes
Montello e Colli Asolani is a full-bodied wine with an intense aroma and a balanced flavour profile. On the nose, it offers notes of blackberry, black cherry, and herbs, with a hint of spice. On the palate, it is well-structured, with a firm tannic backbone and a long, persistent finish, making it a popular choice among wine enthusiasts.
This courgette, pine nuts and mint pasta paired with Montecello is delicious and refreshing that will leave you wanting more. This recipe has become a classic at my house, and I am sure it will become one at yours too. Enjoy!
Mint delight
You may try new recipes with mint’s pleasant aroma and taste :
A chocolate cake with fresh mint or a prawn, grapefruit and mint guacamole!
Bonne dégustation !
Sixtine ;)
COURGETTE, PINE NUT AND MINT PASTA
Ingredients
- 400 g pasta Penne for me
- 12 fresh mint leaves finely chopped
- 100 g pine nuts
- 5 cl cooking water
- 1 garlic clove crushed
- 1 nice courgette diced
- finest olive oil
- Parmesan cheese
Instructions
- In a pan, sizzle the courgette with the garlic in a little bit of olive oil for 5 minutes.
- Add the pine nuts and cook for a further few minutes, stirring from time to time.
- Cook the pasta in a large volume of boiling water for 10 minutes.
- Once cooked, add the courgettes mixture in the pan with a little bit of the cooking water.
- Add the mint and stir well.
- Serve with parmesan and a dash of olive oil.
Notes
