Preheat the oven to 180°C and bring a pot of salted water to the boil. 

Cut the top and bottom of the zucchini and cut it across lengthwise, slice into 1cm thick halfmoons. 

Bring a large casserole dish to medium heat. Add the olive oil, onions and garlic. Cook for 3 minutes until soften and translucent.  

Add the zucchini and stir through. Cook for 5 mins stirring occasionally. Add the cream and the nutmeg. Bring to the boil and simmer for 10mins until soften.  

Add the basil leaves, (reserving a handful of the smaller leaves for garnishing) and blitz using a stick blender or a stand blender until smooth. 

Add half of the pecorino cheese, add blue cheese and season with salt and pepper. Cook for 3minutes until the cheese has melted and thickens. Turn off the heat. 

Evenly spread the remaining parmesan on a baking tray and cook in the oven for 7 minutes until golden. Remove from oven and let it cool. 

Cook the pasta for 10 minutes until al dente. Drain once cook and reserve one cup of the pasta water. 

Add the pasta to the sauce, mix through and check seasoning. Add some pasta water if the pasta is too thick. 

Serve hot with a drizzle of olive oil, crumble the parmesan crisps on top and garnish with basil leaves.