Save time slicing the zucchini by using a mandolin. Or, if you have a spiraliser, feel free to spin away!
400g zucchini (preferably small young zucchinis)
400g tagliatelle pasta
100ml extra virgin olive oil
100ml pure cream
Basil leaves, to garnish
Hazelnuts, to garnish
BASIL HAZELNUT PESTO
200g basil leaves, roughly chopped (about 5 large bunches)
60g flat-leaf parsley leaves, roughly chopped (about 2 large bunches)
2 cloves garlic, roughly chopped
60g hazelnuts, lightly toasted, skins removed
150g parmesan, finely grated
Sea-salt flakes and freshly ground black pepper, to season
220ml extra virgin olive oil
To make basil hazelnut pesto, put herbs and garlic in the bowl of a food processor or blender. Process for 5 seconds. Add hazelnuts and parmesan and season.
Process mixture, drizzling oil in a steady stream, until a smooth paste forms. Taste mixture and season again if necessary. Set aside.
Trim ends off zucchinis, then, using a large knife or mandolin, slice lengthways 3mm thick, to form ribbons.
Finely slice zucchini ribbons lengthways to make long spaghetti-like strips. Set aside.
Cook pasta following pack instructions. Drain, reserving a little of the cooking water, and set aside.
Meanwhile, put oil, cream and pesto in a large frying pan over a medium heat and cook, stirring, until hot. Add cooked pasta and toss, then add zucchini strips and a splash of the reserved pasta water. Arrange on plate and garnish with basil leaves and hazelnuts to serve.