Courgettes and pancetta cream pasta

A very easy but tasty pasta dish, made with my best friend in the kitchen... the immersion or hand blender!

Ingredients

For 4 people

Fusilli or other pasta 360g

Courgettes 2

Pancetta cubes 150g

Garlic clove 1

Extra virgin olive oil 3 spoons + 1 spoon

Basil 2 leaves

Rock salt A handful

Method

1. Chop a garlic clove and place it in a small pan with 3 spoons of olive oil.

2. Cut the courgettes in cubes and add it once the oil is frying slightly. Make sure you leave out a few thin slices for decoration.

3. After 5/10 minutes add the pancetta to the courgettes, leaving out a bit for decoration.

4. Turn the pan off and put the courgettes and pancetta in a beaker (leave the garlic behind). Add the chopped basil leaves and blend with an immersion blender.

5. Meanwhile, boil the water for the pasta and add rock salt. Pour the pasta and cook for as long as the brand indicates.

6. Add the other spoon of olive oil to the pan with the garlic and cook the courgettes and pancetta left behind.

7. Drain the water and add the courgettes cream to the pasta.

8. Stir everything together and put the pasta on a plate, then add the courgettes and pancetta we have just cooked. And your pasta is done!