Ingredients
1 pound fresh pasta (any shape) OR dried pasta (453g)
2 pounds zucchini (900g)
Pignoli Nuts (generous handful)
A bunch of fresh basil
2 cloves garlic
1/4 cup Extra Virgin Oil
Salt and pepper to taste
1/2 Parmigiano Reggiano
Instructions
Prep the Zucchini:
Wash and trim the ends of the zucchini.
Cut each zucchini in half lengthwise, then cut each half into quarters.
Toast the Pignoli Nuts:
Heat a large frying pan over medium heat.
Add the pignoli nuts and toast, stirring frequently, until golden brown.
Remove from the pan and set aside.
Cook the Zucchini:
In the same pan, add a generous amount of extra virgin olive oil and the garlic cloves.
Sauté until the garlic is fragrant and lightly golden.
Remove the garlic.
Add the zucchini to the pan along with salt.
Cook over medium-high heat, stirring occasionally, until softened and slightly browned (about 10 minutes).
Reserve a couple of scoops of cooked zucchini for garnish.
Cream the Zucchini:
Transfer the remaining cooked zucchini to a heat-proof container.
Add a handful of fresh basil leaves.
Use an immersion blender to puree the zucchini and basil until smooth and creamy.
Blend until smooth and creamy.
Add cheese gradually, blending until incorporated, until you reach your desired consistency.
If the mixture is too thick, add a little pasta water to loosen it.
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until al dente.
Reserve some pasta water before draining.
Assemble and Serve:
Return the creamed zucchini mixture to the frying pan over low heat.
Roughly chop the toasted pignoli nuts.
Add the cooked pasta to the pan with the zucchini cream, along with some of the reserved pasta water.
Stir to combine, adding more pasta water if needed to reach a creamy consistency.
Season with lots of black pepper.
Serve immediately, garnished with the reserved zucchini, fresh basil leaves, pignoli nuts and additional cheese, if desired.
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