I know people enjoy making pasta-like ribbons out of vegetables, then sauce them like pasta and proclaim it to be just as good. But not me, pasta just ainít pasta without pasta. However, matching
the noodle quantity with an equal amount of zucchini Ďtagliatelleí does work for me. In fact, it works beautifully. You still get all the pasta pleasure, but there are plenty of vegetables as well. Iźserved
this to my young daughters and they loved it. And they hate zucchini! They do love pesto, and perhaps that little bit of zucchini camouflage helped too.
500 g dried tagliatelle
500 g zucchini, sliced into 3-mm-thick ribbons using a mandoline, then cut into strips similar to the pasta
2Ĺ tablespoons extra-virgin olive oil
100 ml cream
4 zucchini flowers, stamens removed and
flowers roughly torn (optional)
1 handful of basil leaves, torn
1 handful of toasted hazelnuts, roughly crushed
200 g (2 bunches) basil leaves, roughly chopped
2 handfuls of flat-leaf parsley leaves,
3 garlic cloves, roughly chopped
80 g lightly toasted hazelnuts, chopped
220 ml extra-virgin olive oil
150 g grana padano, finely grated
salt flakes and freshly ground black pepper
For the pesto, blitz the herbs and garlic in a food processor or blender. Add the hazelnuts and process while adding the oil until you have a fairly smooth paste. Add the grana padano and blitz until just combined. Season with salt and pepper and set aside (you wonít need all the pesto for this, so just store the remainder in a small jar with a layer of oil on top to stop it oxidising).
Cook the pasta in plenty of boiling salted water until al dente, adding the zucchini ribbons for the last 30 seconds of cooking. When the pasta is almost ready, add the oil, three-quarters of the pesto
and the cream to a large frying pan over medium heat and just warm through. Drain the pasta and zucchini and add to the pan, tossing through to evenly coat. Portion the pasta into bowls and top with the zucchini flowers (if using), basil and hazelnuts and serve.
Recipes extracted from Salads & Vegetables by Karen Martini. Available now, Plum, RRP $39.99. You can buy the book here.
These are pikelets really. What is the difference? Not all that much, I guess, though you really donít see the pikelet on menus at smart cafes too often these days....On December 18, 2015
Feeds 10Ė12On June 6, 2014
I know people enjoy making pasta-like ribbons out of vegetables, then sauce them like pasta and proclaim it to be just as good. But not me, pasta just ainít pasta...On November 11, 2016
Good Matcha MorningOn May 19, 2017
SERVES 8On September 5, 2013
Serves: 4On June 5, 2015