Pasta gratin with Robiola, courgettes and pine nuts

INGREDIENTS FOR 2 PEOPLE
200 g fusilli or preferred pasta
2 courgettes
2 spring onions
150 g Robiola
50 g grated Parmigiano
40 g pine nuts
A little basil
Salt and pepper
Extra virgin olive oil

I wash, trim and thinly slice courgettes.

I prepare spring onions, removing roots and tough leaves, and slice.

I brown in 4 tablespoons oil.

After a few minutes, I add courgettes and cook 7/8 minutes, seasoning with salt and pepper.

They should cook without breaking down.

I boil salted pasta water and put washed basil and two-thirds of cooked vegetables in a blender.

I add half the Parmigiano.

I blend with 2 or 3 tablespoons pasta water and Robiola.

It should be a soft cream.

I half-cook pasta.

I drain still moist and return to pan.

I add cream and oil.

I gently mix in reserved courgettes to combine well.

I oil a baking dish and evenly add pasta.

I add pine nuts toasted briefly in a pan, remaining Parmigiano and oil.

I bake at 180°C about 20 minutes until golden and rest briefly before serving.