Rigatoni with basil zucchini cream, roasted shallots, and parmesan lemon crunch

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the shallots, 2 garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes, stirring halfway through, until the shallots are tender and golden.

2. 2

   2. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package directions. Reserve 3/4 cup / 180 ml of pasta water and drain the pasta.

3. 3

   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini, the remaining minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes until the zucchini is very tender but not too browned.

4. 4

   4. Transfer the cooked zucchini to a blender or food processor. Add the basil, heavy cream, 40 g parmesan, 1 tablespoon lemon juice, half of the lemon zest, and 1/4 cup / 60 ml pasta water. Blend until smooth and creamy. Add a little more pasta water if needed to adjust the texture.

5. 5

   5. In a small bowl, combine the breadcrumbs with the remaining 30 g parmesan, the rest of the lemon zest, 1 tablespoon olive oil, and a pinch of salt. Spread the mixture in a clean skillet or small tray and toast in the oven at 220 °C / 425 °F for 4 to 6 minutes, or in a skillet over medium heat, until golden and crisp.

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   6. Return the large skillet to low heat. Add the zucchini cream and 1/4 to 1/2 cup / 60 to 120 ml pasta water to loosen it. Add the rigatoni and toss well until the pasta is fully coated.

7. 7

   7. Fold most of the roasted shallots into the pasta and toss gently. Taste and adjust with salt and black pepper if desired.

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   8. Serve the rigatoni hot, top with the remaining roasted shallots, and finish with the parmesan lemon crunch.