Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside.
Cut the remaining zucchini into thin slices with a knife and cook them in a pan with oil and salt.
Pour the zucchini cream created at the beginning and the crescenza into a pan; heat to obtain a sauce and then let it cool to room temperature.
Cook the pasta in boiling water, drain them, cool them under cold water, season them with the cream of courgettes and crescenza. Then add the bresaola cut into small pieces, the zucchini slices and marjoram.
