Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

500g tagli­atelle pasta olive oil for fry­ing 1T but­ter 2 gar­lic cloves, crushed zest of 4 le­mons 300g frozen peas 6 to 8 large cour­gettes sea-salt flakes and crushed

black pep­per 30g fresh mint leaves, torn 250g ri­cotta cheese

Serves 4

Cook the pasta ac­cord­ing to the packet in­struc­tions. Heat the olive oil and but­ter in a large fry­ing pan and lightly sauté the gar­lic. Add the le­mon zest and re­move from the heat.

Blanch the frozen peas in boiling wa­ter and drain. Add them to the gar­lic and le­mon zest. Slice the cour­gettes into thin rib­bons length­ways and sea­son with salt and pep­per. Heat a grid­dle pan with a lit­tle olive oil and char the cour­gette strips un­til char marks ap­pear. Add to the gar­lic mix­ture, sea­son well with sea-salt flakes and crushed black pep­per, and toss through the pasta with the torn mint leaves. Crum­ble the ri­cotta over the pasta and driz­zle a lit­tle more olive oil over the dish be­fore serv­ing.

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