Serves 1
Directions
- 1Slice the zucchini into rounds.
- 2Add olive oil to a pan and heat.
- 3Add all the sliced zucchinis to the pan.
- 4Season the zucchini.
- 5Fully cook the zucchini, flattening them out to color and soften them.
- 6Take off a few pieces of cooked zucchini for decoration and texture.
- 7Smash and peel garlic.
- 8Grate Pecorino Romano cheese.
- 9Grate Parmesan cheese.
- 10Transfer the cooked zucchini to a blender.
- 11Add garlic, cheese, and a tiny bit of mint to the blender.
- 12Add the remaining oil from the pan to the blender.
- 13Blend all ingredients to create a zucchini cream.
- 14Transfer the cooked pappardelle to a bowl.
- 15Add the zucchini cream to the pasta and toss.
- 16If the cream is too thick, add a bit of reserved pasta water.
- 17Serve the pasta in a dish.
- 18Garnish with the reserved cooked zucchini pieces.
- 19Sprinkle with more grated cheese.
Ingredients
- zucchini
- olive oil
- garlic
- pecorino romano cheese
- parmesan cheese
- dry mint
- pappardelle
- pasta water
Equipment
knifecutting boardpantongsblendergraterbowlplate
Tips
- Do it exactly the same way (including the dry mint and garlic) for the best taste.
- This dish is nice and summery.
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