1. Boil Water

   Fill a large pot with water and heavily salt (it should taste like the ocean). Place pot on high heat and bring to a boil. While the water is coming to a boil, prepare the courgettes.

   • 2 L Water
   • 50 g Coarse Sea Salt
2. Prepare & Cook Courgettes

   Trim the ends and discard. Cut each courgette into four pieces. Place the courgettes in the boiling water, and cook for 8 minutes or until al dente. Remove courgettes with a slotted spoon and place into a bowl. Keep the water boiling, we're cooking the pasta in the same water.

   • 2 Courgettes
3. Create Sauce

   While the courgettes are cooking, pick the leaves of the basil and mint. Peel garlic. Add herbs and garlic to a blender (or a high container if using a hand held blender) together with the pine nuts and egg yolk. Add olive oil, a pinch of salt and pepper, and the blanched zucchini. Blend until you have a smooth sauce.

   • 4 sprigs Basil Leaves
   • 2 sprigs Mint
   • 1 Garlic Clove
   • 2 Tbsp Pine Nuts
   • 1 , yolk only Whole Egg
   • 60 ml Extra Virgin Olive Oil
   • 1 pinch Salt
   • 1 pinch Black Pepper
4. Boil Pasta

   Add the pasta and boil until little under al dente (there's still a good bite to the pasta). Drain pasta, reserving a cup of cooking water.

   • 450 g Fusilli
5. Create Pasta

   Pour the courgette cream into the pan, and add the cooked pasta and a few tablespoons of cooking water. Cook on medium heat, until pasta is al dente and the sauce has come together. Remove from heat and finish with lemon juice, a drizzle of olive oil, and black pepper.

   • 1/4 Lemon
   • 1 Tbsp Extra Virgin Olive Oil
   • 1 pinch Black Pepper
6. Serve & Enjoy!

   Plate the pasta and finish with grated parmesan cheese. Enjoy!

   • 20 g , or to taste Parmigiano Reggiano Cheese

Get The Full Experience

Download Free App

By Innit Culinary Team