Start by preparing the roasted cherry tomatoes. Cut them in half and season with extra virgin olive oil, salt, freshly ground black pepper and oregano. Transfer to a baking dish and bake at 160°C for approximately 20 minutes.
Next, prepare the basil crumble. Combine the coarse breadcrumbs, a few chopped basil leaves, a drizzle of olive oil and, if desired, a little grated Parmigiano Reggiano in a pan. Toast over medium heat, stirring continuously, until golden and crispy. Set aside.
Now it’s time for the lemon zucchini. Cut the zucchini into small cubes and sauté in a pan over high heat with olive oil and a pinch of salt for 5 minutes, keeping them slightly crunchy. At the end of cooking, add the grated lemon zest, a few drops of lemon juice and the roasted cherry tomatoes.
Cook the Nonna Rina Girasoli with pesto and lactose-free Stracchino in plenty of salted water. Drain al dente and toss with the zucchini and roasted tomato sauce.
Plate and serve with the crispy basil crumble.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
