Summer pasta with zucchini and sugar snaps
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Green and golden zucchini; 13-15cm in length |
| 450 | grams | Sugar snaps |
| Salt and freshly ground black pepper | ||
| 450 | grams | Penne or spaghetti |
| 55 | grams | Butter |
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Parsley; chopped |
| 55 | grams | Torn fresh basil leaves |
| 175 | grams | Parmesan cheese; (parmigiano reggiano |
| ; is best), freshly | ||
| ; grated | ||
| A few zucchini flowers; if available | ||
Directions
GARNISH
Top and tail the zucchini and cut at an angle into 5mm slices. String the sugar snaps if necessary. Bring 8 litres of water to the boil in a large deep saucepan and add 2tbsp salt. Add the pasta and cook until al dente.
Meanwhile, shoot the sugar snaps into 1⅕ litres of boiling water with 11/2tsp of salt and cook, uncovered, for 3-4 minutes or until crisp and al dente, then drain. Pop a serving bowl for the pasta into the oven to warm or, better still, sit it on top of the pasta saucepan.
If you are adept at juggling and have enough stove space, you can fry the zucchini while the pasta and sugar snaps are cooking. Heat the butter and olive oil in a saut‚ pan, toss in the zucchini, increase the heat and continue to toss for 3-4 minutes. Season with salt and pepper, cover the pan and reduce the heat to medium for another few minutes, by which time the zucchini should be tender but still al dente; draw off the heat.
By now, if your timing is good, the pasta too should be al dente, so drain it quickly. Add the sugar snaps, chopped parsley and torn basil to the zucchini, pour in the steaming hot pasta, sprinkle on two thirds of the freshly grated parmesan and toss well. Taste and adjust the seasoning if necessary.
Turn into the hot serving bowl and garnish with a few zucchini flowers, if available, and basil leaves over the top. Rush to the table - serve on hot plates with the remaining parmesan and freshly ground pepper.
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Carlton Food Network
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