\n<\/p>\n

\nHello 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”! <\/div>\n

\n<\/div>\n

<\/a>Ingredients for 2 people:<\/span><\/p>\n

\n<\/div>\n

\n-1 zucchini<\/span><\/b><\/div>\n

\n-1 small bunch of basil<\/span><\/b><\/div>\n

\n-1 knorr cube<\/span><\/b><\/div>\n

\n-33cl of liquid cream<\/span><\/b><\/div>\n

\n-a few slices of fried bacon<\/span><\/b><\/div>\n

\n-pistachios in pieces or whole<\/span><\/b><\/div>\n

\n-salt, black pepper<\/span><\/b><\/div>\n
\n-250g of “spaghetti” type dough<\/span><\/b><\/div>\n
\n-Grated Parmesan cheese to serve<\/span><\/b><\/div>\n
\nFirst, 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. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nBlend 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. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nCut the zucchini into slices. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nBrush with olive oil on both sides.<\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nThen grill them on both sides in a hot pan… <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nCook your pasta “al dente”, cutting even 1 minute off what is written on your package. (We will continue cooking, but in the cream!). <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nOnce cooked, save some of the pasta water and rinse with cold water. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nPut the basil cream in the pan and bring it to a boil. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the cream is boiling well, let it thicken slightly. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nWhen the cream is glossy, add the pasta. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nMix well and add a little cooking water: one or two tablespoons. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nHeat over low heat until the pasta drinks the cream: there should be just a little left at the bottom when you lift the pasta. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nServe on large plates, adding half the zucchini to each slice. <\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nIntroducing crispy fried bacon! A must! You can find it already cooked or you can buy raw bacon and cook it over a fairly high heat. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n

<\/i>
\nAdd bacon bits, pistachio pieces or even whole and toasted pistachios and add some freshly grated parmesan! Let’s eat! <\/i><\/p>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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