Fusilli in zucchinis and in the Pastis Henri Bardouin
For 4 people
Preparation: 15 minutes
Cooking: 10 in 15 minutes.
• 250 g of fusilli
• 2 zucchinis (approximately 400g)
• 3 soup spoons of olive oil
• 1 or 2 coffee spoons of pastis Henri Bardouin (according to the taste)
• 1 clove of garlic
• Parmesan cheese freshly worn or shavings of Parmesan cheese to serve
Rinse and wipe zucchinis. Remove the extremities and cut them in 4 in the length. Remove the central part with seeds, then recut every part in girl slices. Crush the clove of garlic with the dish of the knife, without peeling it.
Get back zucchinis 5 in 10 minutes over medium heat with the olive oil and the garlic, in a big frying pan or a frying pan, by keeping them a little bit firm. Water them with some Pastis Henri Bardouin at the end of cooking and remove the garlic.
Meanwhile, cook al dente fusilli in a big volume of salty boiling water, by following the instructions of the packaging. Verify the cooking by enjoying them.
Drain pastas, pay them into a hot dish, add zucchinis and their sauce and mix. Strew and accompany with shavings or with worn Parmesan cheese.
© Les recettes du mardi
Photo : Marc Tagnesi