Trofie with Zucchini, Mint and Almonds
This recipe is put together in a very similar way to that of a pesto, but the addition of the zucchini lends a very creamy texture that heightens this dish like no other. It’s quick, easy and efficient and it goes a very long way. Any leftover zucchini cream can easily be frozen for those nights when you are really pushed for time but crave something delicious and nutritious.
Preparation Time – 10 Minutes
Cooking Time – 10 Minutes
1 large zucchini
1-2 garlic cloves
50g parmesan cheese
1/2 cup blanched almonds, lightly toasted
1 handful fresh mint
1 handful fresh basil
Extra virgin olive oil
Freshly ground black pepper
Wash and pat dry the zucchini, cutting them into thick rounds. Peel and slice the garlic. Set a frypan to medium heat and add 2 tablespoons of extra virgin olive oil. Add the zucchini rounds and sliced garlic and season well. Gently sauté until the zucchini is soft and translucent and the garlic is nicely perfumed, this may take approximately 5 to 6 minutes. Turn off the heat and allow to cool slightly before transferring to a food processor or blender. Add the parmesan, blanched almonds and fresh mint and basil, then secure the lid. Blitz for 1-2 minutes until a smooth puréed consistency is achieved. Transfer the purée back into the frypan originally used for sautéing.
Bring a large stockpot of salted water to the boil. Drop in the trofie, and cook for approximately 5-6 minutes, or until al dente. Check it’s ready and then, using a slotted spoon, transfer the trofie into the frypan of zucchini purée bringing along some of the cooking water. Continue to cook for a further minute until the sauce has thickened nicely and the trofie are ready. Turn off the heat, serve immediately with a good drizzle of extra virgin olive oil, extra grated parmesan, and freshly cracked black pepper.