Fusilli pasta with zucchini and walnuts

Ingredients

• 4 zucchini
• 200 ml of milk cream
• 1 onion
• 2 cloves of garlic
• 50 g of pine nuts
• grana cheese or goat cheese
• mint
• parsley
• 4 tablespoons of extra virgin olive oil
• sale
• pepe

Cut the zucchini, wash them, dry them, and then slice them thinly.

Finely chop the onion and garlic, then sauté them in a pan with a small amount of oil.

Once the vegetables are lightly browned, add the zucchini and pickles, and cook gently, stirring occasionally with a wooden spoon.

Cook the pasta in boiling, salted water.

Add the finely chopped mint and parsley, walnuts, cream, and grated Parmesan cheese to the zucchini, then bring the sauce to a simmer.

Drain the pasta al dente, then add it to the pan with the zucchini and cook for 1 or 2 minutes.

Divide the pasta among individual plates, add extra grated cheese, and serve immediately.