Excuse the rough plating… It was absolutely delicious Recipe for two people: 200 gr pasta (short shapes are better) 150 gr ricotta fresh 2 medium courgettes Handful of walnut kernels 1 medium onion 1 clove of garlic Olive oil, salt, pepper, nutmeg Splash of milk (optional)

Sautée chopped onions and garlic in a couple of teaspoons of olive oil in a large deep pan until they are golden brown, add the cubed courgettes, pinch of salt, pepper and nutmeg and let cook on medium high heat for about 20 mins, until soft and possibly a bit caramelised. Cook the pasta in salted water until al dente (don’t overcook). Chop the walnuts roughly. In a bowl or a blender put the ricotta, two thirds of the cooked courgettes and a splash of milk or pasta cooking water and mix. I used a hand held blender and it works very well, easier to clean. Put the mix back in the pan with the rest of the courgettes and stir and add the chopped walnuts. Once the pasta is cooked, drain it and add it to the pan and stir it in the creamy sauce for a couple of minutes on low heat. Serve hot with grated parmesan. Apparently this is also good cold for a summer pasta salad version, bit I have never tried it.