INGREDIENTS (for 2 people):

Pasta for 2 people (140 to 180g of pasta)

For the cream:

2 large courgettes (400g)

Half an onion

10-15g fresh mint

Juice of half a lemon

30g cashews (or blanched almonds or 50g vegetable cream or 50g spreadable cheese)

Extra virgin olive oil, salt and pepper to taste

For the toppings:

Crumbled tarallo or 2 tablespoons of pan-toasted breadcrumbs

Lemon zest

METHOD:

Chop the onion and cut the courgettes into slices.

In a pan, with a drizzle of oil (about 1 tablespoon), brown the onion and then add the courgettes, salt and pepper.

Cook with the lid on for about 10 minutes, stirring occasionally. Meanwhile, cook the pasta.

Once the courgettes are cooked, set some aside for decoration and blend all the remaining ones with the mint, cashews and the juice of half a lemon.

Once cooked, toss the pasta with the resulting cream and a couple of tablespoons of the cooking water.

Serve with the reserved courgettes and the toppings indicated!