Tagliatelle with creamy sauce of courgette and gorgonzola

Name: tagliatelle with creamy sauce of courgette and gorgonzola
Total time: 35 min
Yield: 4
Ingredients: 2 zucchini; 4 tablespoon olive oil2; 2 toes garlic; 1 shallot; 1 tablespoon thyme leaves; 100 ml dry white wine; 300 gram tagliatelle; 125 ml whipped cream; 200 gram gorgonzola

Ingredients

Directions

Cut half of the zucchini in slices, sprinkle with salt and leave for 15 minutes.
Cut the other half of zucchini into small pieces.
Finely chop the garlic, chop the shallot and cut the gorgonzola into cubes.
Heat half of the olive oil in a pan and gently fry the garlic, shallot and pieces of zucchini in 3 minutes.
Add half of the thyme with salt and pepper and pour the wine.
Smother the zucchini covered in 10 minutes until tender.
Boil the tagliatelle in a pan with plenty of boiling water with salt in 10-12 minutes al dente.
Dab the zucchini slices dry with kitchen paper, brush them with olive oil and fry them in a grill pan in 4-6 minutes until soft and giving a nice golden brown stripes.
Puree the zucchini mixture with a hand blender and add the cream and half of the Gorgonzola.
Heat the sauce while stirring until the cheese has melted and the sauce has the right thickness.
Drain the tagliatelle and spread the pasta over hot, deep plates.
Spoon the zucchini sauce over it and garnish with the courgette slices, the remaining Gorgonzola cubes and some thyme.