Spaghetti with Pea Cream

By GialloZafferano · 30 min

Ingredients

Instructions

1. Wash the zucchini, trim the ends, cut them in half lengthwise, then slice into thin strips and dice into small cubes. Remove the seeds and set aside.
2. In a non-stick pan, warm plenty of olive oil with the garlic, rosemary and thyme. Let the herbs infuse the oil, then remove them. Add the zucchini and cook for 3 minutes. Season with salt and pepper and set aside.
3. Blanch the peas in a pot of boiling salted water for about 2 minutes. Drain, blend until pureed, then strain to get a smooth cream.
4. Cube the Taleggio, remove the rind, and melt it with the milk in a double boiler, stirring well until creamy.
5. Cook the spaghetti in boiling salted water for about 5 minutes, or until al dente.
6. Meanwhile, in a non-stick pan, add plenty of olive oil and the anchovies. Let them melt, then add the breadcrumbs and grated lemon zest. Toast until golden brown.
7. Drain the spaghetti and add it to the pan with the zucchini and pea cream. Finish cooking, adding water if needed.
8. Plate the pasta, top with the Taleggio fondue and a sprinkle of toasted breadcrumbs, and serve.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

GarlicCheeseLemonMilkPastaBreadcrumbPeaZucchini