Penne With Zucchini And Tomatoes

Preparation:

Preparation: Blend the garlic with the herbs, the pine nuts, a drizzle of oil and a pinch of salt, then add the cheese and the oil necessary to obtain a fairly fluid cream. Blanch the tomatoes for a minute in boiling water, remove the peel and seeds and cut the pulp into cubes, which you will leave to drain in a colander for 15 minutes. Boil the pasta in plenty of boiling salted water. Meanwhile, peel the courgettes, chop them coarsely and brown them over high heat with a drizzle of oil. Finally, drain the pasta al dente and toss it in the pan with the courgettes. Away from the heat, add the herb cream and possibly another drizzle of oil, complete with the diced tomato and serve.