Fusilli with mint cream is a light and tasty first course, perfect for summer. The mint cream gives a touch of freshness to the dish, while the zucchini and peeled almonds add a crunchy note. The whole is enhanced by garlic and extra-virgin olive oil. A simple dish to prepare but with a refined flavor.
Trim the zucchini, wash them thoroughly, dry them with paper towels and cut into slices not too thin
In a non-stick pan, lightly brown 1 garlic clove in the hot oil, then add the sliced zucchini and let them cook for about 15 minutes
Then remove the garlic, let the mixture cool slightly and pour everything into a blender, adding the other garlic clove, the almonds and a few mint leaves, and blend until you obtain a creamy sauce, which you will return to the heat for another 5 minutes, seasoning with salt and pepper
Almost simultaneously, cook the fusilli in salted water, drain them al dente and pour them into the pan, tossing vigorously to combine
Finally, add a few mint leaves and serve immediately
Pan
Blender
Store in the refrigerator for up to 2 days.
Vegetarian dish with a fresh and delicate flavor.
Italy
| Energy (kcal) | 237.23 |
| Carbohydrates (g) | 38.32 |
| of which Sugars (g) | 2.05 |
| Fat (g) | 5.62 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 9.42 |
| Fiber (g) | 2.56 |
