Tagliolini With Lemon Cream

Preparation:

Preparation: Peel the courgettes, wash them, dry them and grate them with large holes. If you don't have a grater, cut them into julienne strips. Steam them for no more than a minute and keep them warm. Melt the butter in a saucepan, add the flour and dilute it in the sauce, stirring with a wooden spoon. Gradually add the hot broth and, stirring constantly, cook the sauce over medium heat until it becomes homogeneous. Cook the tagliolini in lightly salted boiling water. Add the grated lemon zest to the sauce being prepared and, stirring constantly, also incorporate the juice of half a lemon, the cream and the cheese. Drain the pasta, season it with the sauce, add the courgettes and season with plenty of coarsely chopped basil and a pinch of freshly ground pepper.