From Gennaro’s last book “Pasta Perfecto”. I bought this book having seen him cooking his mushroom ragu on Saturday Kitchen. Tried to recreate it last week, but the mushrooms I had were not exactly what I should have had for that recipe and ended up with a lot of expectations and a mediocre plate of pasta. This evening I’ve tried another recipe, all the ingredients as good and accessible as in the book. A courgette and a half was roughly chopped and panfried till slightly colouring, an equally generous handful of basil and mint, same with parmesan and pecorino, then garlic, toasted pine nuts, salt, olive oil and blitzed into a yummy paste. I served it with conchiglie today, fresh spaghetti will be used next time, that mint in the pesto is a genius idea! 🙂