Creamy Pappardelle with Roasted Zucchini, Lemon, Mint, and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the zucchini and shallot on a baking tray, add 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, and the black pepper. Toss well and roast for 18 to 20 minutes, until the zucchini is tender with browned edges.

2. 2

   While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and set aside.

3. 3

   Bring a large pot of water to a boil. Add the remaining salt and cook the pappardelle according to the package until al dente. Reserve 3/4 cup (180 ml) of the pasta cooking water and drain the pasta.

4. 4

   In a large skillet over medium-low heat, warm the remaining 1 tablespoon (15 ml) olive oil. Add the minced garlic and red pepper flakes, and cook for 30 seconds until fragrant, without letting the garlic brown too much.

5. 5

   Transfer about three-quarters of the roasted zucchini and shallot to a blender or food processor along with the cream cheese, grated Parmesan, lemon zest, 2 tablespoons (30 ml) lemon juice, fresh mint, and 1/2 cup (120 ml) pasta cooking water. Blend until smooth and creamy.

6. 6

   Pour the sauce into the skillet with the garlic, add the cooked pasta and the remaining reserved roasted zucchini. Toss over low heat for 1 to 2 minutes, adding more pasta water gradually if needed to create a silky sauce that coats the pasta.

7. 7

   Taste and adjust with additional salt if needed. Serve the pasta with extra grated Parmesan, the toasted almonds, and a few extra mint leaves on top.