Zucchini and Cream Cheese Pasta

I am going grocery shopping in France tomorrow, finally. It is a long time since the last time. 

That means cleaning the fridge and getting rid of all bits and bobs that resided in it. Most of the items went in to some dishes the last couple of days. Only very few had to go in the waste can. After my not so great puff pastry tart from yesterday, I needed some comfort food.

With the leftover piece of zucchini, some green onions and 2 different mostly empty cream chreese packages the direction of this dish was clear. 

Recipe for 2:

225 g capellini pasta

200 g zucchini (courgette), 2 spring onions, 2 garlic cloves, 1 tbsp olive oil

30 g cream cheese, 40 g cheese cream, 50 ml double cream

Salt. Pepper. 2 tsp pesto Genovese, basil

Chop the veggies in small chunks and saute them in oil for 3 min. During that time start the pasta.

Add the cream and the 2 cheeses to the pan and let them melt. Add the pesto. If the sauce is on the thicker side now, no problem. Just scoop the pasta directly out of thr pot in the pan. That transfers enough starchy water to make the right consistency. Finish with basil.