Spaghetti alla Nerano

Method

1. 1
   In a pan, add extra virgin olive oil, butter, and one clove of garlic and let it sauté.
2. 2
   Add the previously prepared zucchini, salt, pepper, and a little mint and let them soften.
3. 3
   Remove half of the zucchini and put them in a jug.
4. 4
   Blend the zucchini with cashews, pecorino, mint, a drizzle of olive oil, and a little hot water until you get a cream.
5. 5
   Cook the spaghetti and drain them 2–3 minutes early, very al dente.
6. 6
   Put the spaghetti in the pan with the zucchini and toss them, adding a little pasta cooking water.
7. 7
   Add the zucchini cream and mix well to get a creamy consistency.
8. 8
   Finish with pecorino, mint, and a drizzle of extra virgin olive oil.