Culture Street

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.

Serves 6

Ingredients
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

BasilĖhazelnut pesto
200 g (2 bunches) basil leaves, roughly chopped
2 handfuls of flat-leaf parsley leaves,
roughly chopped
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

Method
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.

salads-vegetables-cover-imageRecipes extracted from Salads & Vegetables by Karen Martini. Available now, Plum, RRP $39.99. You can buy the book here.

You Might Also Like

Food

Apple Crumble with a toasted crunchy topping

One of my first experiments with my new wood stove, this recipe is inspired by my neighbour, Jac, who bakes her crumble topping first, so that it stays nice and...

On May 8, 2015

Food

FLUFFY HOTCAKES with ZESTY LEMON CURD

Serves 2

On September 9, 2016

Food

Karl Cooks Italian Baked Chicken (With Grapefruit Campari)

THIS EASY-TO-MAKE MEAL LOOKS SO IMPRESSIVE WHEN BROUGHT TO THE TABLE IN ITS ROASTING DISH. SERVE IT WITH GRAPEFRUIT-SPIKED CAMPARI AND MAKE BELIEVE YOUíRE IN A SICILIAN TRATTORIA (FANCY!).

On October 3, 2014
 

Food

Chicken escalopes with figs and cider

This is the kind of supper we might have when itís too hot to turn on the oven and we've tired of barbecues. The result is a rather fancy little...

On April 11, 2014

Food

Apple and Raspberry Crumble

Serves 8 ē 280 calories per serving

On June 26, 2015

Food

Strawberry Granita and Raspberry Spritzer

Strawberry Granita

On January 9, 2015
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au