Zucchini and walnuts. On pasta, of course!

Remember the almond pasta sauce I made? This is similar. But different. And somewhat creamier.

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I seem to use white wine a lot. But believe me, it does make a difference.

Slice your zucchini, coarsely break your walnuts, peel the garlic.

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Heat a spoonful of olive oil on a non-stick pan and toast the walnuts with the garlic.

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They’ll change colour when they’re ready

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and when this happens, add the zucchini

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When they start to sear, add some white wine, salt and pepper.

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Let them cook on medium heat, without burning them. You decided when they’re ready – I like zucchini slightly crunchy, whereas my grandmother would cook them until they resembled a mush. As long as the taste is good!

At the very end, add the basil leaves so they heat up but don’t overcook.

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Now we have to put everything in the blender, to make a creamy creamy cream. Get all your ingredients: the zucchini, the ricotta, the parmesan, an extra sprinkle of salt. Remember to leave some zucchini slices and toasted walnuts for the garnish!

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Blend. Blend a lot. Turbo blend. Taste for seasoning. Then blend some more.

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And it’s done! Ready to cover your choice of pasta and delight your taste buds!

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Remember those zucchini slices! You can cut them up and add a little basil leaf for more show.

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