Preparation

Place the washed and dried arugula, pine nuts, almonds, the garlic clove with its core removed, the grated Grana Padano, and half of the extra virgin olive oil in a food processor. Pulse several times, then slowly drizzle in the remaining oil until you have a creamy and smooth pesto. Season with salt.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and run it under cold water to stop the cooking process. Meanwhile, cut the zucchini into small cubes and quickly sauté it in a pan with a drizzle of oil, keeping it crunchy.

Pour the pasta into a large bowl, dress with the arugula pesto and mix well. Add the chopped sun-dried tomatoes, Taggiasca olives, and courgette cubes.

Divide the pasta salad among the plates, and finish with shavings of Grana Padano, fresh basil leaves, and a grinding of black pepper.