Fusilli With Mint Cream

Preparation:

Preparation: Trim the courgettes, wash them very carefully, dry them with sheets of absorbent paper and cut them into not too thin slices. In a non-stick pan, brown 1 clove of garlic in hot oil, immediately after, add the zucchini cut into slices and cook for about 15 minutes. Subsequently, remove the garlic, let them cool and pour everything into the blender by combining the other clove of garlic, the almonds, a few mint leaves and blend until you obtain a creamy sauce, which you will put back on the heat for another 5 minutes, salting and peppering . Almost at the same time, blanch the fusilli in salted water, drain them al dente and pour them into the pan, mixing them energetically. Finally, add a few mint leaves and serve immediately.