FRIJE

Instructions

• 1.   Put the parmesan in the bowl fitted with the ultrablade knife. Lock the lid with the cap and pulverize in Manual mode V12, 15 seconds. Reserve in a salad bowl.
• 2.   Put the peeled garlic cloves and peeled and halved shallots in the bowl. Lock the lid with the cap and chop them in Manual mode V11, 15 seconds.
• 3.   Scrape the sides of the bowl with a spatula (leave the ultrablade knife in the bowl throughout the recipe!). Add the olive oil, lock the lid with the cap, and cook in Manual mode V3, 100°C, 2 minutes.
• 4.   Wash and dry the zucchini. Cut off the ends but do not peel them. Cut them into 1 cm cubes and put them in the bowl with the salt and pepper. Lock the lid with the cap and start Manual mode V3, 100°C, 10 minutes. Meanwhile, cook the pasta in a pot of salted boiling water or later if the zucchini cream is prepared in advance (see end of recipe).
• 5.   Scrape the sides of the bowl with a spatula. Add the milk. Lock the lid with the cap and continue cooking in Manual mode V3, 100°C, 8 minutes.
• 6.   Add the basil leaves and the reserved parmesan. Lock the lid with the cap and blend in Manual mode V10, 1 minute.
• 7.   Drain the pasta, transfer it to the serving dish, add the zucchini cream, and mix gently. If the sauce is prepared in advance, reserve it in a large sauté pan (or I put it in a large wok pan). Let it cool. Then reheat over low heat, covered, while the farfalle cook (10 to 12 minutes). Keep 10 cl of pasta cooking water and drain the pasta. Add the pasta to the sauté pan, gently mix everything together, incorporating the reserved pasta cooking water, which will serve as a binder between the farfalle and the zucchini cream. Serve immediately.

Nutritional information *