Penne with Zucchini Crema
Cook Time 25 minutes
500g penne (or any tubular pasta of your choice)
80ml Extra Virgin Olive Oil
1 garlic clove, peeled and bruised
2–3 small zucchini (about 400 g), cut into 5 mm rounds
1 small handful of basil leaves
1 small handful of mint leaves
1 1/2 tbsp pine nuts
20g parmesan, finely grated, plus extra to serve
Salt and pepper
Bring a large saucepan of salted water to the boil.
Heat 2 tablespoons of extra virgin olive oil in a large sauté́ pan over medium–high heat. Add the garlic and zucchini, toss to coat the zucchini in the extra virgin olive oil and cook for 3–4 minutes to sweat off and colour a little. Add 500ml of water and cook for 12–15 minutes until the zucchini is tender and the water has evaporated.
Transfer the zucchini and garlic to a blender, add the herbs, pine nuts, parmesan and salt and pepper and blend until smooth and silky. Add the remaining extra virgin olive oil and blend again.
Add the pasta to the water and cook until just al dente.
Drain the pasta and place back in the pan. Add the zucchini crema and toss to coat completely. Serve with the extra parmesan and a sprinkle of pepper.
The zucchini crema freezes well; simply place in an airtight container. Thaw and reheat, then fold through freshly cooked pasta.