Ingredients for 4 people
400gr of Calamarata di Gragnano IGP
3 courgettes (medium)
1 large white onion
q.b. extra virgin olive oil
20g pine nuts
60g Parmesan cheese
10 basil leaves (large)
q.b. pine nuts (for finishing)
Directions
Peel, rinse and chop the onion, similarly rinse the courgettes and cut them into chunks
Brown the onion in olive oil and let it wilt
Add the courgettes and allow them to take on flavour over a high flame, then lower the heat and cook with the lid on for 15-20 minutes, stirring occasionally
Pour the pine nuts into a frying pan and let them toast over a high flame, tossing them often
Place the courgettes, basil, Parmesan cheese and pine nuts in the blender and blend until smooth.
Cook the pasta and drain when al dente, pour over the courgette cream with a little cooking water and mix
Serve with lightly toasted pine nuts.
