Pistachio Pesto Tagliatelle And Breaded Zucchini - cooking recipe

Ingredients

4 oz Parmesan, grated
1 oz chopped fresh mint leaves
2 None garlic cloves, roughly chopped
None None Zest and juice of 1 lemon
2 oz pistachios
6-8 tbsp olive oil
2 None medium eggs
2 tbsp all purpose flour
3 oz panko breadcrumbs
1 None zucchini, cut into slices
2 tbsp sunflower oil
17 oz fresh tagliatelle

Preparation

Place half of the Parmesan, the mint, garlic, lemon zest, lemon juice, pistachios and olive oil in a food processor and blend until smooth. Season.
Beat the eggs in a deep bowl. Place the flour in a separate bowl and season. Mix the panko with the remaining Parmesan in a third bowl. Dip a zucchini slice first in the flour, then the egg and finally in the Parmesan panko. Repeat until all of the slices are coated.
Heat the sunflower oil in a frying pan, add the breaded zucchini and fry for 2-3 mins on each side. You may need to do this in batches. Keep warm until ready to use.
Cook the pasta in boiling, salted water until tender. Drain the pasta then mix with the pesto and half the fried zucchini. Divide the mixture between 4 bowls and top with the remaining fried zucchini. Serve.