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Paguri with tasty crudities

Method

Clean the anchovies and leave to marinate in vinegar, lemon juice and extra virgin olive oil for two hours. Brown the finely chopped garlic in oil and then the julienne courgettes on a high flame. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté the pasta in a pan with the courgettes. Add the marinated anchovies and the pesto, season with salt and pepper. Serve hot and add more pesto to taste.

Ingredients for 4 people
400 gr Paguri
1 clove garlic
120 gr marinated anchovies
200 gr julienne courgettes
25 gr Genoese pesto
lemon juice
salt
pepper

Pasta Zara Magie

879 Paguri

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Average nutritional values for 100gr pasta
Energy 355 Kcal - 1505 Kj Fats 1,2 g
Proteins 12,5 g Saturated, mono unsaturated, poly unsaturated fats 0,4 g
Carbohydrates 72,0 g Sugars 2,8 g
Alimentary fibres 3,0 g Sodium 0,002 g