Fusilli with mint cream
Instructions
Check the courgettes, carefully wash, then dry them with paper towels and cut into slices not too thin.
In a pan, Saute 1 clove of garlic in hot oil, then add the sliced Zucchini and let them cook for about 15 minutes.
Next, remove the garlic, let them cool and pour it all in the Blender by combining one clove of garlic, almonds, mint leaf and blend until obtaining a cremina, that you will set on fire for a further 5 minutes by salting and peppering.
Almost simultaneously, scalded the fusilli in salted water until al dente, drain and pour into the Pan mixing them vigorously.
Lastly, add some mint leaves and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 300 g of zucchini
- 2 sprigs of mint
- 1 handful of peeled almonds
- 2 cloves of garlic
- Olive oil extra virgin
- Salt
- Pepper