Creamy Linguine with sun-dried Tomatoes and grilled Zucchini

Blend the almonds and sun-dried tomatoes until you get a fine consistency.

Add the grated Grana cheese and fresh basil.

Pour in the flavour up your pasta and mix well.

Cook the linguine in plenty of salted water, following the cooking time on the package.

Cut the grilled zucchini into small cubes.

Drain the pasta al dente and set aside a bit of the cooking water.

Combine the linguine with the pesto and mix, adding a little cooking water if needed to blend everything better.

Add the zucchini and gently stir to distribute them evenly.

Serve, optionally garnishing with a few fresh basil leaves.