Spaghettini of zucchini, mint, currants, pine nuts & pecorino

A quick but delicious pasta that’s a little different.
It’s adulterated from Karen Martini who says ‘The vibrant, minty pesto is a perfect foil for the sweet zucchini and currants, and the pecorino adds a distinctive savoury tang”.

You need for 4 fashionista and 32 models:

50g mint
40g parsley, blanched & chopped
40g basil leaves
2 small cloves garlic, sliced
60g pine nuts, toasted, plus extra to sprinkle over just before serving
150ml extra-virgin olive oil
120g pecorino, gratedSalt flakes and ground black pepper
250g spaghettini
3 medium zucchini, sliced and julienned, in the longest strips possible
80ml milk
2 tabsp currants, simmered in 1 tbsp red wine vinegar for 1 minute

• Roughly chop the mint and the parsley.
• Process the herbs, garlic, pine nuts and oil together in a food processor or blender until you have a smoothish paste, then add the cheese and a splash of water and blitz briefly again.
• Season with sea salt and a generous amount of black pepper.
• Cook the spaghettini for seven to eight minutes.
• Meanwhile, put the zucchini in the bottom of a large saucepan.
• Lift the spaghettini out of the water and place it on top of the zucchini.
• Allow to sit off the heat for 30 seconds, which will allow the zucchini to soften.
• Add enough of the pesto to coat the pasta completely without drowning it (usually have about a quarter left over), toss, then add the milk
• Let the pasta bubble over high heat for a minute to combine, add a little extra cheese and a splash of olive oil, if necessary, and toss through.
• Check seasoning, sprinkle with the extra pine nuts and currants, and serve.
• yum o.