Senatore Cappelli pasta with avocado pesto

• 360g of wholemeal snails
• 1 avocado
• 4 light green courgettes
• Oil to taste
• Salt
• Pepper to taste
• Pomegranate seeds to taste
• 5 basil leaves
• 8 mint leaves
• Pine nuts to taste

Slice the zucchini and cook them in a pan with extra virgin olive oil. Once cooked, place them in a blender with the peeled avocado, basil, mint, extra virgin olive oil, pine nuts, a pinch of pepper, and a pinch of salt. Blend everything until you obtain a finely chopped pesto.

Meanwhile, cook the pasta and add the pesto to a few ladles of the cooking water. Drain the pasta and toss with the pesto, a drizzle of extra virgin olive oil, and serve. Garnish with a few pomegranate seeds.