Cut the zucchini and shallot into large pieces and place in a casserole dish together with the garlic clove and pine nuts.
Pour a little olive oil over it and season with salt and pepper. Bake in a preheated oven at 200 degrees Celsius for 20 minutes.
Meanwhile, cook the pasta according to the instructions on the packet and add a small amount of pasta water.
Take the zucchini out of the oven and place in a tall container.
Now add the creme fraiche, Parmesan, basil leaves and the pasta water.
Mix with a hand blender to make a creamy pesto. Add a little more salt if necessary. Mix the pesto with the pasta and enjoy!
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