This first course is a real explosion of flavor, a distinctive taste that recalls Nerano and also cacio e pepe, so you absolutely have to try it!
Begin by slicing the zucchini into rounds using a mandoline.
Then sauté them in a pan with extra virgin olive oil and garlic.
When ready, set aside a portion of them.
Meanwhile, cook the pasta in boiling salted water.
When it's ready, drain it directly into the pan with the sauce.
Add a little of the cooking water and finish the cooking.
With the heat off, toss, adding the cashew cream and parmigiano reggiano.
Plate with the reserved zucchini, pepper, and lemon zest.
Mandoline
Pan
A simple dish with few ingredients that will nevertheless surely satisfy you!
Italy, Liguria
| Energy (kcal) | 125.94 |
| Carbohydrates (g) | 20.03 |
| of which Sugars (g) | 5.25 |
| Fat (g) | 3.29 |
| of which Saturates (g) | 0.58 |
| Protein (g) | 4.33 |
| Fiber (g) | 1.98 |
