Pasta in basil cream with zucchini and peas

Ingredients for 4 servings:

• 300 g zucchini
• 2 tbsp oil
• salt and pepper
• 100 ml cream
• 200 ml milk
• 200 ml broth
• 1 bunch of basil
• 2 tbsp butter
• 2 tbsp flour
• 150 g peas, frozen
• 400 g pasta (tagliatelle)
• 100 g Parmesan, grated
• 1 tbsp lemon juice
• 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, trim, and slice the zucchini. Briefly fry in hot oil, season with salt and pepper. Whisk the cream with the milk and broth. Wash the basil, pat dry, pick off the leaves, and purée it with the peeled garlic in the broth mixture. Melt the butter, stir in the flour, and sauté until light brown. Add the broth mixture, stirring constantly, and bring to a boil. Simmer the peas for about 2-3 minutes. Cook the pasta in salted water until al dente. Add the cheese and zucchini to the sauce, season with salt, pepper, and lemon juice. Drain the pasta, serve with the basil cream, and garnish with herbs, if desired.