Tricolor Pasta

Method

1. In a pan, heat olive oil with a clove of garlic and fresh chili. Add the cherry tomatoes (halved) and cook on low heat until softened. Season with salt, pepper, and fresh basil leaves. Remove the garlic.
2. For the zucchini pesto: place the green part of the zucchini (roughly chopped) in a blender with grated cheese, pine nuts, olive oil, basil leaves, and a pinch of salt. Blend until smooth, adding a little cold water if needed to reach a creamy consistency.
3. For the crescenza cream: in a bowl, mash the crescenza with milk until smooth and creamy. Add a pinch of salt.
4. Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
5. Drain the pasta and toss it with the cherry tomato sauce. Add a splash of pasta water if needed to adjust consistency.
6. To serve: spread a layer of crescenza cream on the bottom of each plate. Place a nest of pasta on top, and garnish with extra cherry tomatoes, fresh basil leaves, and a drizzle of olive oil.