2 people | 25min.
What you need
- 250gr. of pasta – mezzemaniche
- 2 courgettes
- almond flakes
- lemon zest
- 1 glove of garlic
- extravirgin olive oil
- optional add ons: taggiasche olives / anchovies
Put a large pan over medium heat with oil and the crushed garlic glove, cook until fragrant, 30 seconds.
Add finely sliced courgettes. Season with salt, a pinch chilli flakes, coarsely chopped parsley and mint.
Meanwhile set a large pot of salted water on high heat. When it starts to boil add pasta and cook until ‘al dente’.
Cook the courgettes for approx. 10mins., stirring occasionally, until soft.
Separate half of the courgettes and blend them in a mixer. You can add some tablespoon of boiling water from the pasta pot to smoothen the texture.
Add taggiesche olives or anchovies to the remaining courgettes to cook 5 min. until slightly browned.
In a separate pan, roast the almond flakes for about 5 min.
Drain mezzemaniche and add the pasta in the pan along with the courgettes cream and stir on heat for 2min.
Serve on a plate and decorate with addtional fresh mint, parmesan flakes, lemon zest, roasted almond flakes and drizzle with extra virgin olive oil.