Summary

Ingredients

• 300 g zucchini
• 2 tablespoons oil
• salt and pepper
• 100 ml cream
• 200 ml milk
• 200 ml broth
• 1 bunch basil
• 2 tablespoon butter
• 2 tablespoon flour
• 150 g peas, frozen
• 400 g pasta (taliatelle)
• 100 g parmesan, rated
• 1 tablespoon lemon juice
• 1 clove garlic

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Instructions

1. Wash and clean the zucchini and cut into pieces. Fry briefly in hot oil, season with salt and pepper.
2. Whisk the cream with the milk and broth. Wash the basil, pat dry, pluck the leaves and puree with the peeled garlic in the stock mixture. Melt the butter, stir in the flour and sweat until lightly. Add the stock mixture while stirring and bring to the boil. Simmer the peas in it for approx. 2-3 minutes.
3. Cook the pasta in salted water until al dente.
4. Add the cheese and zucchini to the sauce, season with salt, pepper and lemon juice.
5. Drain the pasta, serve with the basil cream and garnish with herbs if necessary.