- 2 courgettes
- 1 small potato
- 50 gr. grated parmesan or pecorino cheese
- A dozen fresh mint leaves
- 1 garlic clove
- extra virgin olive oil
- white ground pepper
- 200 gr. fusilli
- sunflower oil to fry
For this recipe we need an immersion blender with its glass or a deep bowl.
First of all, clean and wash the potato and courgettes, cut them into pieces (leaving aside half a courgette) and let them boil in a deep pot with water. On another hob, put a deep pot full of water to cook pasta and wait for it to boil.
While the vegetables are cooking and the pasta water is heating up, put a pan on the fire with a bit of sunflower oil and while the oil reaches the temperature, cut the remaining courgette into slices, not too thin or too thick.
Fry the courgette slices and put them to dry on absorbent paper. Then put them in a small bowl with a drizzle of extra virgin olive oil, a pinch of salt, two mint leaves and a clove of garlic. Mix everything and set aside.
Check the pots on the fire. If the vegetables are soft you can drain and cool them immediately under cold water. In the meantime, the water for the pasta should be boiling, so you can drop the fusilli (or any other pasta you like).
Put the boiled vegetables in the blending glass, add 2/3 mint leaves, two tablespoons of oil and the Parmesan and blend everything. If the texture seems to be too thick, you can add a little bit of the pasta’s cooking water. Taste the cream to see if the mint is enough, otherwise add another leaf, and season with salt and pepper.
When the pasta is cooked (I recommend “al dente”) drain it and pour it into a bowl, add the zucchini cream and mix well. Serve the pasta by completing the dish with slices of fried zucchini and fresh mint leaves.