Creamy Garganelli with Golden Zucchini, Mascarpone, Lemon and Mint

Instructions

1. 1

   Bring a large pot of water to a boil. Once boiling, add about 5 g salt and cook the garganelli until al dente, following the package timing. Before draining, reserve 180 ml (3/4 cup) of pasta cooking water.

2. 2

   While the pasta cooks, heat a large skillet over medium-high heat for 2 minutes. Add the sliced almonds and toast them for 1 to 2 minutes, stirring often, until lightly golden and fragrant. Transfer to a small bowl.

3. 3

   Return the skillet to medium-high heat and add 15 ml (1 tbsp) olive oil and the butter. When the butter foams, add the zucchini in a broad layer and cook for 6 to 8 minutes, stirring only occasionally, until well golden at the edges. Add 2 g salt and the black pepper.

4. 4

   Lower the heat to medium and add the remaining 15 ml (1 tbsp) olive oil, the shallot, and the garlic. Cook for 2 to 3 minutes, stirring, until the shallot softens and the garlic smells sweet but does not brown.

5. 5

   In a bowl, combine the mascarpone, grated Parmesan, lemon zest, and lemon juice. Add 60 ml (1/4 cup) of the hot pasta water and mix until smooth and creamy.

6. 6

   Add the drained pasta to the skillet with the zucchini. Pour in the mascarpone mixture and toss over low heat for 1 to 2 minutes, adding more reserved pasta water a little at a time until the sauce becomes glossy and coats the pasta evenly.

7. 7

   Turn off the heat and fold in most of the chopped mint, reserving a little for finishing. Taste and adjust with the remaining salt if needed.

8. 8

   Serve immediately topped with the toasted almonds, the remaining mint, and extra Parmesan if desired. If you prefer warm plates, place them in an oven at 80°C / 175°F for 5 minutes before serving.