Esagono filled with perch and almonds

Ingredients

• 500g of ESAGONO FILLED WITH PERCH AND ALMONDS
• 200g of zucchini
• 30g of pine nuts
• extra-virgin olive oil (as needed).
• 20g of parmigiano reggiano
• 10g basil leaves
• salt (as needed)

 

Wash the zucchini and chop them into pieces.
Let them drain in the colander to make them lose their water. Gather all the ingredients and the zucchini in the mixer.
Blend. Add the oil until you are able to obtain an homogeneous sauce. Correct the salt. Cook the Esagoni filled with perch and almonds.
In a pan, lightly warm up the pesto, pour the Esagoni too and stir carefully. 
Serve hot!