Fusilli with mint cream
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For 4 people: 400 g fusilli-300 g courgettes-2 sprigs of mint-1 handful of peeled almonds-2 cloves garlic-olive oil-salt-pepper
Trim the courgettes, wash carefully dry them with sheets of paper towels and cut into rounds, not too thin.
In a pan, Saute 1 clove of garlic in the hot oil then add the sliced Zucchini and cook for about 15 minutes.
Next, remove the garlic, let them cool slightly and pour everything into a blender by joining another clove of garlic, almonds, some mint leaves and blend until a creamy sauce, that you forgive on the heat for another 5 minutes, salting and peppering.
Almost simultaneously, blanch the fusilli in salted water, drain and pour into the Pan and blend vigorously.
Finally, add a few mint leaves and serve immediately.