Pasta with zucchini and basil cream.
Spring comes and the zucchini arrive and then why not start preparing those fragrant first courses that bring color and joy? A few days ago I bought yet another basil plant, I already knew that it would not survive more than two weeks in my house, but before it succumbed under my clutches, I used the leaves to make fragrant and delicious dishes. One of them was spaghetti with zucchini cream and basil, which you can see in the picture. To make the zucchini cream, in addition to the main ingredient, I also added parmesan, basil, toasted pine nuts and cream and I got a result so delicious, that I could not resist the temptation to dip a piece of bread in it!
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Ingredients
Tools
Steps
Peel, rinse and cut the onion, in the same way rinse the zucchini and cut it into chunks.
Sauté the onion in olive oil, let it cook a bit, add the zucchini, season with salt, let it flavor over a high heat, then lower the heat and cook with the lid on for 15-20 minutes, stirring occasionally.
Pour the pine nuts in a pan and let them toast over high heat, sauté them often, do not distract yourself because they burn in a moment.
Collect the zucchini, basil, parmesan and pine nuts in the blender, blend until smooth, then add the double cream and continue to blend for a few more seconds, if the cream seems too thick, add one or two tablespoons of double cream.
Cook the pasta and drain al dente, collect it in a large pan, pour the zucchini cream and a little cooking water and mix. Bring to the table and serve still hot, garnished with other toasted pine nuts.
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Varied doses for servings