Clean and chop the courgettes. Brown them fast, add salt, drain and let them chill. Once chilled dress with Genovese pesto.
Boil the pasta in abundant salty water, drain al dente and garnish with courgettes and pesto.
Flavour the Trevalli UHT Béchamel with the cheese (save 2—3 spoons of cheese) and level it on the bottom of an oven pan. Layer alternately pasta and béchamel, concluding with béchamel at the top and dusting it with the remaining part of the grated cheese and some Trevalli butter flakes. Bake at 190° for 15 minutes. Decorate with basil and serve.
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