We celebrated on June 2nd, the Italian Republic deserves to be celebrated every day, even at the table, with a tribute to the symbol of our beautiful country: the tricolor.
A green, white and red dish: the white of the cream cheese, the green of the courgettes and finally the red of the tomato.
An iItalian dish that can be offered all over the world.

Ingredients:
For the sauce
S.MARZANO DOP TOMATO REGA
1 clove garlic
Small fresh chilli 1
Basil 4 leaves
Extra virgin olive oil to taste
Salt up to taste
Black pepper to taste

FOR THE ZUCCHINI PESTO
Zucchini 450 g
Parmigiano Reggiano DOP to be grated 70 g
Pine nuts 40 g
Extra virgin olive oil 90 g
Basil 15 g
Salt up to taste

FOR THE CHEESE CREAM
Crescence 160 g
Whole milk 30 g
Salt up to taste

Heat a drizzle of oil in a pan and fry the clove of garlic in a shirt with the whole chili for a few minutes.
Add the tomatoes cut in half and cook over low heat for about 10 minutes. Also prepare the zucchini pesto: transfer the courgette peel into a container, add oil, basil, pine nuts and Parmesan.  Blend with an immersion blender until smooth and without lumps. Pour the zucchini pesto into another pan and set aside. When the tomatoes are cooked, turn off the heat and set aside. After the cooking time of the pasta, drain it directly in the pan with the zucchini pesto and add at least a ladle of cooking water and mix well to mix everything.

Take a plate and spread a spoonful of cream cheese on the bottom and serve your pasta.

Here the tricolor is served!