This first course is a true explosion of flavor, a unique taste that reminds you of Nerano, but also of cacio e pepe, so you absolutely must try it!
Start by slicing the zucchini into rounds using a mandoline.
Then, sauté them in a pan with extra virgin olive oil and garlic.
Once ready, set aside a portion.
Meanwhile, cook the pasta in boiling salted water.
When it's ready, drain it directly into the pan with the sauce.
Pour in a little water and finish cooking.
Off the heat, stir in the cashew cream and Parmigiano.
Plate with the reserved zucchini, pepper, and lemon zest.
Mandoline
Pan
A simple dish with few ingredients that will surely satisfy you!
Italia, 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 |
