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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Zucchini Pesto Pasta
Zucchini Pesto Pasta
4 young, small zucchini (about 5 inches in length)
4-5 tablespoons extra virgin olive oil
1 recipe basic pesto sauce, preferably homemade
Salt and pepper
1 lb penne pasta (or other short pasta of choice)
1/3 cup lightly toasted pine nuts
2 tablespoons butter
1/2 cup grated Parmigiano or Pecorino cheese

Trim the ends of the zucchini, and cut them into 2 to 3 inch long sticks.
Heat the olive oil in a saucepan and, once it is hot, add the prepared zucchini.
Cook, stirring frequently over medium heat for about 8 to 10 minutes, or until the zucchini has softened and is turning a little brown.

Cook your pasta in boiling salted water until it is 'al dente'. Drain.
Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat.
Add the butter, and a large scoop of pesto. You should have just enough to lightly coat the pasta. Add additional if needed.
Add the pine nuts, and mix well.
Serve, topped with the grated cheese, and cracked black pepper if desired. Serves 4 to 6.
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