Zucchini Pesto Trofie

Boil a large pot of salted water.

Slice the shallot very finely, then melt it gently in a pan with a drizzle of olive oil, without coloring (low heat).

Grate the zucchini (large grater).

Press them very firmly in a clean cloth (or by hand) to remove as much water as possible.

Put in a blender: drained zucchini basil pecorino pine nuts 2 to 3 tbsp. 1 tablespoon of olive oil. Mix until you obtain a cream (more or less smooth depending on taste). Adjust salt/pepper.

Immerse the pasta in boiling water and cook until al dente.

Pour the zucchini cream into the pan with the shallot. Add 1 to 2 ladles of cooking water to loosen (little by little) and heat over low heat for a few minutes, just to obtain a smooth sauce.

Drain the pasta, reserving a little cooking water. Mix with the sauce for 30 to 60 seconds. Season generously with pepper, add a dash of olive oil if necessary, and serve immediately.