Penne Legù with zucchini cream and almonds

Simple and super tasty!

INGREDIENTS FOR 2 PEOPLE:

220 g Zucchini

100 g Ricotta

15 g Onion or shallot

250 g of Penne Legù - 4 Legumes

20 g Flaked almonds

Extra virgin olive oil

salt

Sage

Parmesan Cheese


METHOD

In a pan, heat a drizzle of extra virgin olive oil and prepare a sautéed onion. Finely chop the courgettes and cook them for 10 minutes over medium heat in a pan with a lid, turning them from time to time.

Once the courgettes are ready, place them in a mixer, add the ricotta and blend until you get a smooth and homogeneous cream. If necessary, season with salt. To make it easier to serve, put the zuccine cream in a sac-à-poche.

In a non-stick pan put the almond slices and toast them for a few minutes over high heat.

In a pan with boiling salted water, throw the Legù penne and cook for 2-3 minutes. Once ready, if you want you can already serve it by putting a base of courgette and ricotta cream, the penne, toasted almonds and a pinch of powdered sage.

Alternatively, you can first sauté it for a minute in a wok with a drop of oil and parmesan, to give it even more flavor!