Pistachio and Basil Cream Pasta

Hello to all! Lately, I’ve had a crazy schedule: book signings, filming of my show, 14 hours of filming per day (for cuisine+), work, project of the second book in progress, in short, I’ve been busy and I’m happy about it. But then I don’t have that much time, or at least not as much as I want, to post what I want on my cooking blog. Things will be back to normal pretty soon. The weather is so nice that I wanted a little extra sunshine on my plate. It’s not zucchini time yet, but my farmer had some nice ones. With a little homemade basil cream (it’s not pesto), crispy bacon and crushed pistachios, it’s a delicious pasta dish like I like: rich and creamy with pasta still “al dente”!

Ingredients for 2 people:

-1 zucchini

-1 small bunch of basil

-1 knorr cube

-33cl of liquid cream

-a few slices of fried bacon

-pistachios in pieces or whole

-salt, black pepper

-250g of “spaghetti” type dough

-Grated Parmesan cheese to serve

First, put the liquid cream, the bunch of basil, salt and pepper, two tablespoons of olive oil and the knorr cube in a blender or small mixer.

Blend finely so that the basil leaves are no longer visible. We even get a whipped cream! But it will obviously fall back into cooking. Keep some if you want to decorate at the end of the recipe.