Tagliare i pomodorini, il basilico e l’aglio. Soffriggere leggermente il tutto in padella con olio extravergine di oliva. Sbollentare in acqua salata le patate novelle per 5 minuti.
Cuocere e scolare al dente le penne (7-9 min). Saltare la pasta in padella con gli ingredienti preparati in precedenza.
Sistemare la pasta nel piatto, sul pesto di piselli primavera. Guarnire con zucchina gialla, fagiolini e semi di zucca.
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