Creamy Gigli with Golden Zucchini, Mint, Lemon and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Let them cool slightly and set aside.

2. 2

   Bring a large pot of well-salted water to a boil. Cook the gigli pasta until al dente, following the package timing. Reserve 250 ml / 1 cup of the pasta water before draining.

3. 3

   While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the zucchini in a single layer, season with half of the salt, and cook for 8 to 10 minutes, stirring only occasionally, until deeply golden around the edges. Remove one-third for garnish and set aside.

4. 4

   Reduce to medium heat. In the same skillet, add the butter, the remaining 1 tbsp olive oil, and the shallot. Cook for 2 to 3 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Add the heavy cream, lemon zest, lemon juice, and black pepper. Stir and cook for 2 minutes over gentle heat, without letting it boil aggressively.

6. 6

   Add the grated Parmesan and stir until the sauce is smooth. If it looks too thick, add 60 to 120 ml / 1/4 to 1/2 cup of the reserved pasta water little by little.

7. 7

   Add the drained pasta, the golden zucchini from the skillet, and most of the fresh mint. Toss for 1 to 2 minutes so the sauce coats the pasta well. Adjust with more salt or a little more pasta water if needed.

8. 8

   Serve the pasta hot, topped with the reserved zucchini, the toasted walnuts, and the remaining mint. Add more Parmesan if desired and an extra twist of black pepper.