Very green genoese zucchini pasta sauce

From a restaurant I like's seasonal ravioli. They served this sauce over stuffed ricotta and veg ravioli and topped eith fried zucchini chips. I make those in the oven sometimss. Sauce may even work with all green bush zucchini but i used costata romanesco (genoese zucchini)/tromboncino (trombetta). These are sweeter and less watery. The smaller the better.

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Step 1

Start by cutting up the zucchini quite small. Then sautee them in a pan with olive oil, garlic, and fresh herbs chopped up. They need a firmer bite, do Not cook them into mush. Theyll turn brown and also they will be watery and wont stick to your pasta

Step 2

Now put the pasta on the stove. I reccommend something long like spaghetti or fettuccine or even bucatini, OR something that holds sauce well, like paccheri. This also is fire on ricotta stuffed ravioli!!!

Step 3

Put the zucchini et al in a tall thing and blend with immersion blender untill as smooth as possible.

Step 4

Put in pan and add knob of butter and parmigiano

Step 5

Put pasta water also

Step 6

Enjoyyy!