Ingredients

- 450 gr zucchini

- 40 gr almonds or pinuts

- 30 gr parmigiano or pecorino

- 20 gr basil leaves

- 1-1 1/2 cups extra vergin olive oil + 2 spoons

- 300 gr little shrimp already cooked

- salt and pepper

- 450 gr pasta

- water

- 1 clove garlic

Let's start by grating the zucchini.

Put them in a filter and let them drain for 10 minutes more or less.

In the meantime wash the basil leaves and put them together with the almonds or pinuts,

the cheese, the olive oil and some salt and pepper in a bowl and mix them with a mixer.

Now add the grated zucchini to the mixture and mix well for a couple of minutes, until it gets creamy. You can now choose to put some extra oil and salt and pepper, depending on your taste.

Now wash the shrimp under cold water and cut the garlic clove in 2-3 pieces. Warm 2 olive oil spoons in a pan, add garlic and let it sweat for 2-3 minutes.

Then take them out, add the shrimp and let them cook for 5 minutes. Once they are ready, take them off the fire.

In the meanwhile, cook the pasta: boil a pot of water, and add salt.

Weigh the pasta and add it in the boiling water. Strain when cooked "al dente".

Dress the pasta with the zucchini pesto and the shrimp on top. Serve warm.