Wash, trim and dice the zucchini.
Heat the oil and quickly saute the zucchini for about 2 minutes.
Season with salt and pepper.
Mix the cream, milk and stock.
Wash the basil, shake dry and pick the leaves from the stalks.
Puree the basil leaves with about 75 ml of the cream mixture and set aside.
Heat the butter until it foams, stir in the flour and cook for a minute or two without browning.
Stir the rest of the cream mixture into the roux and bring to a boil.
Add the peas and simmer for about 2 minutes.
Cook the pasta in plenty of boiling, salted water until al dente.
Stir the grated cheese into the sauce.
Add the diced zucchini, basil puree and lemon juice and season to taste with salt and pepper.
Serve with the drained pasta.
Learn how to make your own tagliatelle with Sorelle Simili's video recipe.