Baked Fusilloni with Zucchini Basil Cream, Roasted Cherry Tomatoes, Smoked Scamorza and Crunchy Walnut Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 15 ml (1 tbsp) olive oil, a pinch of the salt, and a little of the black pepper. Roast for 18 minutes, until blistered and concentrated in flavor.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the fusilloni 2 minutes less than the package directions so they stay very al dente. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.

3. 3

   In a large skillet, heat 15 ml (1 tbsp) olive oil with the butter over medium heat. Add the onion and cook for 5 minutes until tender. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the zucchini, half of the remaining salt, and half of the remaining black pepper. Cook for 8 to 10 minutes, stirring, until very tender and lightly golden.

5. 5

   Transfer the zucchini mixture to a blender or use an immersion blender cup. Add the heavy cream, fresh basil, lemon zest, and 30 g (1 oz) grated Parmesan. Blend until smooth. If needed, add 60 ml (1/4 cup) of the pasta water to loosen it.

6. 6

   In a small bowl, combine the breadcrumbs with the walnuts, the remaining 30 g (1 oz) grated Parmesan, 15 ml (1 tbsp) olive oil, and a pinch of black pepper until you have a moist, loose crumb.

7. 7

   Pour the zucchini cream back into the skillet or into a large bowl. Add the cooked fusilloni and toss well. Add the rest of the reserved pasta water if the pasta needs more moisture. Taste and adjust the salt.

8. 8

   Transfer the pasta to a baking dish. Scatter the roasted cherry tomatoes and their juices over the top, then the smoked scamorza cubes, and finish with the walnut breadcrumb mixture.

9. 9

   Bake at 220 °C / 425 °F for 12 to 15 minutes, until the cheese melts and the top is golden and crisp. For extra color, broil for 1 to 2 additional minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving. Finish with extra fresh basil leaves and serve hot.